Description
This Blueberry Lemon Upside Down Cake is a delightful and moist dessert featuring fresh blueberries caramelized with sugar and butter, topped with a light lemon-infused cake batter. Easy to prepare and perfect for any occasion, it offers a perfect balance of sweet and tangy flavors with a beautiful presentation that highlights the fresh blueberries on top.
Ingredients
Blueberry Topping
- Fresh blueberries – 2 cups (about 300 grams)
- Granulated sugar – 1/2 cup (100 grams)
- Unsalted butter – 1/2 cup (115 grams), melted
Cake Batter
- All-purpose flour – 1 1/2 cups (190 grams)
- Baking powder – 2 teaspoons
- Salt – 1/2 teaspoon
- Granulated sugar – 1/2 cup (100 grams)
- Large eggs – 2
- Milk – 1/2 cup (120 ml)
- Lemon zest – 1 tablespoon
- Lemon juice – 2 tablespoons
- Vanilla extract – 1 teaspoon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray to prevent sticking.
- Prepare blueberry topping: In a medium bowl, combine fresh blueberries with 1/2 cup (100 grams) granulated sugar and gently toss to coat the berries evenly. Pour the melted butter into the prepared cake pan, then sprinkle the sugared blueberries evenly over the butter. Set this aside to form the topping layer.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Combine wet ingredients: In a large mixing bowl, beat the remaining 1/2 cup (100 grams) granulated sugar and eggs together until the mixture is light and fluffy. Add the milk, lemon zest, lemon juice, and vanilla extract, mixing until everything is well incorporated.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing; some lumps are acceptable for a tender crumb.
- Assemble the cake: Carefully pour the cake batter over the blueberry mixture in the pan, spreading it evenly with a spatula so it covers the berries completely.
- Bake the cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and invert: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Run a knife around the edges to loosen it. Place a serving plate on top of the pan and carefully invert the cake onto the plate so that the blueberries are on top.
- Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally garnished with additional fresh blueberries.
Notes
- Do not overmix the batter to keep the cake tender and moist.
- Ensure the cake pan is well greased to help with easy inversion and removal.
- You can substitute fresh blueberries with frozen ones, but be sure to thaw and drain them well before use.
- For a dairy-free option, use a plant-based milk and a suitable butter substitute.
- This cake is best enjoyed within 2 days; store covered at room temperature.
