Description
This delightful Blueberry Lemon Upside Down Cake combines juicy fresh blueberries caramelized with sugar and butter under a light, fluffy lemon-infused cake layer. Baked to a golden perfection and flipped before serving, it reveals a beautiful, fruity topping that adds burst of flavor and a visually stunning presentation perfect for any occasion.
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
- Large eggs – 2
- Granulated sugar – 1/2 cup (100 grams)
- 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 thoroughly with butter or cooking spray to prevent sticking.
- Make Blueberry Topping: In a medium bowl, combine the fresh blueberries with 1/2 cup (100 grams) of granulated sugar. Gently toss to coat the blueberries evenly. Pour the melted butter into the prepared cake pan, then sprinkle the sugared blueberry mixture evenly over the melted butter. Set aside to prepare the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures uniform distribution of rising agents and salt for balanced flavor.
- Prepare Wet Mixture: In a large mixing bowl, beat the remaining 1/2 cup (100 grams) of granulated sugar with the eggs until the mixture is light and fluffy, which incorporates air for a tender crumb. Add the milk, lemon zest, lemon juice, and vanilla extract, then mix until well combined.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, stirring gently and just until combined. Be careful not to overmix; a few lumps in the batter are fine and prevent toughness.
- Assemble Cake: Carefully pour the batter over the blueberries in the cake pan. Spread the batter evenly with a spatula, covering the blueberries completely.
- Bake: Place the cake in the preheated oven and bake for 35 to 40 minutes, or until 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 allow it to cool for about 10 minutes in the pan. Run a knife around the edges to loosen the cake. Place a serving plate on top of the cake pan and carefully invert the cake onto the plate, so the blueberry topping is on top.
- Serve: Let the cake cool slightly before slicing. Serve warm or at room temperature, optionally garnished with additional fresh blueberries for a fresh, fruity touch.
Notes
- Do not overmix the batter to keep the cake tender and light.
- If fresh blueberries are not available, frozen blueberries can be used but thaw and drain them to avoid excess moisture.
- Greasing the cake pan well is critical to ensure the cake releases cleanly when inverted.
- The cake is best served the same day but can be stored covered at room temperature for up to 2 days.
- Add a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
