Blueberry Lemon Upside-Down Cake

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Blueberry Lemon Upside-Down Cake

Be prepared to fall in love with this blueberry lemon upside-down cake! A delicious and moist lemon sponge cake bursting with juicy caramelized blueberries on top!

Prep Time25

Cook Time45

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: blueberry lemon upside down cake, upside down cake recipes

Servings: Servings

Author: Alyssa Rivers

Ingredients

Blueberry Topping

4 tablespoons unsalted butter
½ cup granulated sugar
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
2½ cups fresh blueberries

Lemon Cake

1½ cups all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
½ teaspoon lemon extract

Instructions

Blueberry Topping

Preheat the oven to 350 degrees Fahrenheit. Spray the bottom and sides of a 9-inch round cake pan with non-stick cooking spray and set aside.
In a small saucepan, add 4 tablespoons unsalted butter, ½ cup granulated sugar, 2 teaspoons lemon zest, and 1 tablespoon fresh lemon juice. Cook for about 2 minutes until the mixture starts to bubble.
Add in 2½ cups fresh blueberries and stir to combine.
Pour the blueberry mixture into the bottom of the prepared pan.

Lemon Cake

In a medium-sized mixing bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoon baking powder, and ½ teaspoon salt, then set aside.
Beat together 1/2 cup unsalted butter, and 1 cup granulated sugar in a stand mixer or with an electric hand mixer. Beat together until fluffy, about 2 minutes.
Add in the 2 large eggs one at a time, followed by 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and ½ teaspoon lemon extract.
Add in the dry ingredients and continue to mix until combined.
Spread the batter on top of the blueberry mixture.
Bake for 45-50 minutes or until the cake is firm to the touch.
Let the cake rest for 10 minutes, and then carefully flip it over on a plate. Serve with fresh whipped cream on top!

Notes

Updated on May 13, 2024

Originally Posted on March 08, 2015

Nutrition

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