How to Make Lemon Blueberry Upside-Down Cake - A Step-by-Step Guide

When life gives you lemons and blueberries, why not whip up a delicious Lemon Blueberry Upside-Down Cake? This vibrant and flavorful cake is the perfect dessert for any occasion, from a casual family dinner to a special celebration. With its beautiful presentation and irresistible combination of tangy lemon and sweet blueberries, this cake is sure to be a hit with everyone who tries it.

The beauty of this cake lies in its simplicity. It starts with a classic vanilla cake batter that i...

Read more

Ingredients

  • 8 tablespoons unsalted butter, divided, at room temperature
  • 1 cup white sugar, divided
  • ½ teaspoon ground cinnamon
  • ½ teaspoon allspice
  • 2 (6 ounce) containers fresh blueberries
  • 1 large egg
  • 1 teaspoon vanilla extract
  • lemon, juiced
  • ½ teaspoon lemon zest
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 1 8-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
  • Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
  • Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
  • Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
  • Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.
  • Nutrition

    317 cal.

    • Total Fat: 13g
    • Saturated Fat: 8g
    • Cholesterol: 55mg
    • Sodium: 182mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 3g
    • Total Sugars: 30g
    • Protein: 4g
    • Vitamin C: 15mg
    • Calcium: 94mg
    • Iron: 1mg
    • Potassium: 115mg