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–+ servings
Blueberry Lemon Upside Down Cake
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Blueberry Lemon Upside Down Cake

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 for a tender cake covered in a thick layer of fresh blueberry topping!
Prep Time15 minutes
Cook Time55 minutes
cool time30 minutes
Total Time1 hour 40 minutes
Course: breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry lemon upside down cake, blueberry upside down cake, upside down berry cake, upside down blueberry lemon cake
Servings: 8 people
Calories: 369kcal

Equipment

Ingredients

For the cake:

  • 1/2 cup softened butter 1 stick
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 3/4 cup milk
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking powder

For the blueberry layer:

  • 2 cups blueberries
  • 1 tbsp sugar
  • 2 tbsp lemon juice about 1/2 a lemon

For the lemon glaze:

  • 1 1/2 cups powdered sugar
  • 2 tbsp lemon juice about 1/2 a lemon

Instructions

  • 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.
  • 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.
  • In a separate bowl, combine blueberries with sugar and lemon juice. Transfer the berries into the bottom of your prepared cake pan.
  • 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 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.
  • While the cake finishes cooling, combine powdered sugar and lemon juice in a small bowl to make a glaze. 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.
  • Drizzle the glaze all over the surface of the cooled cake. Optionally top with more lemon zest.

Notes

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Nutrition

Serving: 8people | Calories: 369kcal | Carbohydrates: 63.5g | Protein: 2.6g | Fat: 13.2g | Saturated Fat: 7.9g | Cholesterol: 63.5mg | Sodium: 111mg | Potassium: 82mg | Fiber: 1.1g | Sugar: 60.8g | Calcium: 46mg | Iron: 1mg