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 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 butter, softened
1 cup 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 the butter, sugar, lemon zest, and lemon. Cook for about 2 minutes until the mixture starts to bubble.
Add in the 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 the flour, baking powder, and salt then set aside.
Beat together the butter and sugar in a stand mixer or with an electric hand mixer. Beat together until fluffy about 2 minutes.
Add in the eggs one at a time, followed by the lemon zest, vanilla, and 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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