For an extra layer of flavor, consider adding a tablespoon of lemon liqueur to the batter. Ensure the butter is truly at room temperature for optimal creaming and a tender cake. If you don't have allspice, you can substitute with a pinch of nutmeg or ground cloves. To prevent sticking, you can also line the bottom of the cake pan with parchment paper before buttering.
Lemon Blueberry Upside-Down Cake
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS16
Experience the vibrant flavors of summer with this delightful Lemon Blueberry Upside-Down Cake. A twist on a classic, this cake features a buttery, caramelized blueberry topping infused with warm spices, all crowned with a light and tangy lemon cake. It's a guaranteed showstopper for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol55 mg
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Fiber3 g
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Protein4 g
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Saturated Fat8 g
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Sodium182 mg
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Sugar30 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350°F (175°C). (5 minutes)
02
StepGenerously butter the bottom and sides of an 8-inch round cake pan using 2 tablespoons of the butter.
03
StepIn a small bowl, whisk together ½ cup of the sugar, cinnamon, and allspice. Sprinkle this mixture evenly over the buttered bottom and sides of the cake pan. (2 minutes)
04
StepArrange the fresh blueberries in a single layer over the spiced sugar mixture, ensuring they are evenly distributed. (5 minutes)
05
StepIn a large bowl, cream together the remaining butter and sugar using an electric mixer until light and fluffy. (5 minutes)
06
StepAdd the egg and vanilla extract to the creamed mixture and beat until well combined. Slowly beat in the lemon juice and zest. (3 minutes)
07
StepIn a separate bowl, whisk together the flour, baking powder, and salt. (2 minutes)
08
StepGradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed after each addition until just combined. Be careful not to overmix. (8 minutes)
09
StepGently spoon the cake batter over the blueberries in the prepared pan, spreading it evenly to ensure the berries are completely covered. (3 minutes)
10
StepPlace the cake pan on a baking sheet and bake in the preheated oven until a toothpick inserted into the center comes out clean. (30-35 minutes)
11
StepLet the cake cool completely in the pan on a wire rack for about 20 minutes. Once cooled, run a thin knife around the edge of the cake to loosen it from the pan. (20 minutes)
12
StepInvert the cake onto a rimmed platter or serving dish. If any blueberries stick to the pan, gently arrange them back onto the cake. Serve and enjoy!
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Marguerite Von
Jun 28, 2025My blueberries sank to the bottom. Any tips?
Elissa Kassulke
Jun 24, 2025So easy to make and the flavors are incredible!
Christina Feeney
Jun 22, 2025I added a lemon glaze after inverting, and it was phenomenal!
Clementine Schadenhilll
Jun 5, 2025This cake was a HUGE hit! Everyone loved the lemon-blueberry combination. Will definitely make again!
Cleve Thompson
Jun 4, 2025The cinnamon and allspice add such a warm, comforting touch.
Adelia Kautzer
May 10, 2025I used almond milk instead of regular milk, and it worked perfectly!