Blueberry Lemon Upside Down Cake

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Blueberry lemon upside down cake is quick to make and covered with caramelized blueberries! Blueberries cook in the bottom of a cake pan, then the cake gets flipped over to reveal a tender cake covered in a thick layer of fresh blueberry topping!

Why this is the best upside-down cake:

I love this cake for its simplicity and freshness! It’s not too sweet- making it suitable for breakfast or dessert! I love making this blueberry cake for entertaining, bringing to a summer potluck (while blueberries are in season) or even giving as a housewarming gift!

Don’t be afraid of upside-down cakes! If you prepare your pan by greasing it and covering the bottom with parchment paper, there’s little to no chance of the cake sticking to the pan when you’re ready to flip it!

Ingredients you’ll need for blueberry lemon upside down cake:

For the cake:

• Butter: softened
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Lemon zest
• Milk
• All-purpose flour
• Baking powder

For the caramelized blueberry layer:

• Blueberries: fresh or frozen
• Granulated sugar
• Lemon juice

For the lemon glaze:

• Powdered sugar
• Lemon juice

Blueberries and lemon are basically a match made in heaven! The sweetness from the blueberries balances out the tanginess from the lemon and vice versa!

I like adding a little lemon glaze on top of this cake for an extra punch of lemon flavor- but you’re welcome to serve the cake as is, with a little whipped cream or even some vanilla ice cream!

How to make easy blueberry upside down cake:

• Prep your pan: Preheat your oven to 350 degrees F. Lightly grease a 9-inch round cake pan and line the bottom with a round of parchment paper to prevent the cake from sticking. Set aside.
• Make the batter: In a large mixing bowl, combine softened butter with both sugars and mix until light and fluffy. Add in the eggs, milk, vanilla extract, and lemon zest. Mix again. Fold in the flour and baking powder to form a batter. Set aside.
• Make the blueberry topping: In a separate bowl, combine blueberries with sugar and lemon juice. Transfer the berries into the bottom of your prepared cake pan.
• Assemble: Carefully pour the cake batter on top of the blueberries. You’ll want to be sure you don’t disrupt the blueberries on the bottom of the pan when you pour the cake batter on top of them.
• Bake the cake! Bake for 55 minutes. Let cool for 10-15 minutes, then loosen the edges of the cake from the pan using a butter knife and flip it out onto your serving plate or cake stand. Leave the cake to cool completely.
• Make the lemon glaze: While the cake finishes cooling, combine powdered sugar and lemon juice. You’ll want the lemon glaze to be thin enough that you can still drizzle it, but thick enough that it falls slowly off the spoon. If your glaze is too thin, add a little more powdered sugar. If it’s too thick, add some lemon juice to thin it out!
• Top the cake: Drizzle the glaze all over the surface of the cooled cake. Optionally top with more lemon zest.

Feel free to use a cake mix hack to save time here! Simply mix up vanilla cake following box instructions (you can still add lemon zest to the batter if you want), then continue following the recipe card instructions below!

I swear this blueberry lemon upside down cake is even more delicious the next day! The flavors really develop as the cake sits and the caramelized blueberry topping keeps this cake super moist, tender, and perfect for snacking on!

My top tips for the best blueberry lemon upside down cake:

• Take the extra few minutes to cut a round of parchment paper to line the bottom of your baking pan. This will prevent any risk of the blueberries sticking to the pan when you’re ready to flip the cake.
• Don’t over mix the batter: Cake batter is easy to over mix- which can result in a dense, dry cake. To avoid over mixing, stop mixing once there is no visible flour remaining in the batter.
• Carefully pour the batter into the pan: You’ll want to be sure you don’t disrupt the blueberries on the bottom of the pan when you pour the cake batter on top of them. The batter should do most of the leveling out on its own- but feel free to use an offset spatula to gently work the batter out to the edges of the pan to ensure the blueberries are completely covered.
• Let the cake cool: It’s important to let the cake cool for 10-15 minutes before flipping it out of the pan. This lets the cake trap in all its steam and allows the cooked blueberries to have a chance to set up and hold their shape.
• Flipping the cake: I highly recommend running a butter knife around the edge of the pan when the cake comes out of the oven. This will loosen any parts of the cake that crusted onto the pan while baking and makes it much easier for the cake to release from the pan when flipped. Once you’ve flipped the pan, slowly and carefully peel back the parchment paper.
• Adjust the consistency of your glaze: You’ll want the lemon glaze to be thin enough that you can still drizzle it, but thick enough that it falls slowly off the spoon. If your glaze is too thin, add a little more powdered sugar. If it’s too thick, add some lemon juice to thin it out!
• Let the cake cool fully before glazing: If you drizzle the glaze on top of the cake while its warm, the glaze will melt and dissolve into the cake rather than leaving a pretty drizzle pattern on the surface.

FAQ:

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