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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!
There is something so fun about an upside-down cake! They’re always beautiful, full of fruit, and always extra moist! Try some more of our favorite upside-down cakes, like this pineapple, peach, or this delicious caramel apple version!
Reasons to Make This Cake!
- Easy AND Elegant: Don’t be intimidated, this cake is much easier than it looks and so elegant to serve.
- Bursting with Flavors: Blueberry lemon HEAVEN…the combination is incredible!
- You Will LOVE It: I can’t even describe how delicious this cake is. It’s my all-time favorite cake…I just know you’ll love it!
Blueberry Lemon Upside-Down Cake
I’ve always loved a classic upside-down cake but this blueberry lemon version BLEW me away! First the cake…it’s bursting with lemon zest AND lemon extract, so you know the zingy flavors are on point. Then comes the fresh blueberry topping. The plump sweet blueberries melt into the moist lemon cake as it bakes and every bite is pure heaven. This is an easy and impressive dessert and everyone will devour this blueberry lemon upside-down cake!
Blueberry and lemon are the perfect pairing of flavors! If you love this flavor combination like I do, then try this yummy bread, this pound cake, or these fun cookies.
Ingredients Needed
This blueberry lemon upside-down cake is a work of art! Anyone can make it as long as you stick to this ingredients list. Check out the recipe card at the bottom of the post for exact measurements.
Blueberry Topping
- Unsalted Butter: The butter melts into the berries and the cake as it bakes and is so yummy!
- Sugar: Adds sweetness and caramelizes as it heats.
- Lemon Juice and Zest: Fresh lemon juice and zest are a must!
- Blueberries: I love using fresh blueberries, but you can use frozen ones!
Lemon Cake
- All-Purpose Flour: The base of the dry ingredients.
- Baking Powder: This helps the cake to rise and get that soft texture.
- Salt: Enhances the flavors and sweetness of the cake.
- Butter: Use softened butter! It makes your cake moist and delicious!
- Sugar: Use granulated sugar for this cake.
- Eggs: Adds moisture and structure to the cake.
- Lemon Zest: This brightens the lemony flavors in the cake!
- Vanilla Extract: Adds sweetness and flavor.
- Lemon Extract: The extra zing of lemon extract makes this the BEST lemon cake.
Blueberry Lemon Upside-Down Cake Recipe
This cake takes a few steps but it’s pretty easy and SO worth it! I walk you through the recipe with detailed instructions and pictures because I want this recipe to be a success. Trust me, you’ll want to make it again and again!
Blueberry Topping
- Preheat/ Prepare Pan: 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.
- Cook the Lemon Butter Mixture: In a small saucepan add the butter, sugar, lemon zest, and lemon. Cook for about 2 minutes until the mixture starts to bubble.
- Add the Blueberries: Add in the blueberries and stir to combine.
- Pour the Blueberry Mixture Into the Prepare Pan: Pour the blueberry mixture into the bottom of the prepared pan.
Lemon Cake
- Combine the Dry Ingredients: In a medium-sized mixing bowl whisk together the flour, baking powder, and salt then set aside.
- Beat the Butter and Sugar: Beat together the butter and sugar in a stand mixer or with an electric hand mixer. Beat together until fluffy about 2 minutes.
- Add the Eggs, Lemon Zest, and Extracts: Add in the eggs one at a time, followed by the lemon zest, vanilla, and lemon extract.
- Add in the Dry Ingredients: Add in the dry ingredients continue to mix until combined.
- Spread Cake Batter on the Blueberry Mixture: Spread the batter on top of the blueberry mixture.
- Bake: Bake for 45-50 minutes or until the cake is firm to the touch.
- Rest, Flip, and Serve: Let the cake rest for 10 minutes, then carefully flip it over on a plate. Serve this blueberry lemon upside-down cake with fresh whipped cream on top!
Tips For Flipping Blueberry Lemon Upside-Down Cake
The reveal of your beautiful upside-down cake can make anyone nervous, but don’t you worry! My tips for turning your delicious cake upside-down will help you feel more confident.
- Grease the Pan: Spray the pan well with non-stick cooking spray to ensure the cake will release. I find it works well and that parchment paper isn’t necessary.
- Slightly Cool: DO NOT completely cool the cake. Let it sit on the counter for about 15 minutes. The cake needs to have a little warmth because it will slide out of the pan easier.
- Knife: Gently run a knife around the edges of the cake to loosen the sides from the pan before flipping.
- Use a Plate: Place a large plate or serving platter on top of the cake pan. Make sure it is on the right side! Place one hand on top of the plate then your other hand under the cake pan.
- Quickly and Gently: The movement to flip the cake should be quick but gentle! Flip both the cake and the plate over together in one motion. Once flipped, lightly tap the top of the cake pan to help release any berries. Slowly lift the cake pan and your beautiful blueberry lemon upside-down cake is revealed!
Storing Leftover Cake
I love leftover desserts! This blueberry lemon upside-down cake is best served fresh and slightly warm. If you happen to have a few slices left over, then store them for later!
- In the Refrigerator: Place leftover cake in an airtight container then store in the refrigerator for 2-3 days.
More Delicious Blueberry Recipes
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Blueberry Lemon Upside-Down Cake
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What could be used in place of Lemon Extract?
Every time I visit your site I come away with new ideas and recipes to try.
This calls for coconut milk…is it the thick canned kind or the milk substitute kind?
Totally the most uymmy cake. It worked perfectly at our high altitude of Cuenca, Ecuador (8600 feet). Just delicious. Thank you so much for sharing.
That is AWESOME to hear!! I love this and so happy that you all enjoyed it! Thanks for sharing! XOXO
This looks delicious! Can you use frozen blueberries?
I am not sure on that one. I haven’t tried that out. Let me know if you do! 🙂
This is a gorgeous cake. I hope you had a wonderful trip. It sounds like a blast. I’m getting tired of snow and ice. I really can’t wait for berry season!