For extra flavor, try using brown butter in the cake batter. The nutty flavor pairs wonderfully with the blueberries and lemon. To prevent the blueberries from sinking too much into the cake, you can toss them with a tablespoon of cornstarch in addition to the flour. If you don't have a springform pan, you can use a well-greased and floured 9-inch cake pan, but inverting the cake might be more challenging. Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. The cake can be stored in the refrigerator for up to 3 days. Bring to room temperature or warm slightly before serving.
Blueberry Upside-Down Cake
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 40 mins
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SERVING10 People
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VIEWS124
Imagine a burst of sunshine in every bite! This Blueberry Upside-Down Cake features a moist, lemony cake baked atop a layer of juicy blueberries, creating a delightful combination of sweet and tart flavors. Inverted for a stunning presentation, it's perfect for brunch, dessert, or any special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol82 mg
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Fiber2 g
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Protein7 g
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Saturated Fat7 g
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Sodium228 mg
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Sugar34 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan. (5 minutes)
02 Step
Recipe View Prepare the blueberry topping: In a medium bowl, gently combine blueberries, 1/2 cup sugar, 2 tablespoons flour, and 2 tablespoons lemon zest. Toss until the blueberries are evenly coated. Pour the mixture into the prepared springform pan, spreading it in an even layer. (10 minutes)
03 Step
Recipe View Make the cake batter: In a large bowl, cream together 1 cup sugar and softened butter with an electric mixer until light and fluffy. Beat in eggs one at a time, then stir in 1 tablespoon lemon zest and almond extract. (10 minutes)
04 Step
Recipe View In a separate small bowl, whisk together 2 cups flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. (5 minutes)
05 Step
Recipe View Pour the cake batter evenly over the blueberries in the springform pan. (2 minutes)
06 Step
Recipe View Bake in the preheated oven for 60 to 70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (65 minutes)
07 Step
Recipe View Let the cake cool in the pan for 10 minutes. Then, place a serving plate over the top of the pan and carefully invert the cake and plate together so the blueberries end up on top. Carefully unlock the buckle on the side of the pan and remove. (15 minutes)
08 Step
Recipe View Sprinkle toasted slivered almonds over the top of the cake and serve warm. (5 minutes)
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Cedrick Oberbrunner
Mar 22, 2025The almond extract adds a subtle warmth that I really enjoyed. Will definitely make this again.
Jarrett Johnston
Oct 24, 2024Next time, I might try adding a hint of cinnamon to the cake batter for a little extra spice.
Jamey Sauer
Aug 10, 2024My blueberries were a little tart, so I added a bit more sugar to the topping. It was perfect!
Clifton Keebler
Jul 27, 2024This cake was a huge hit at our family brunch! The lemon and blueberry flavors are so refreshing.
Cloyd Stiedemann
Jun 18, 2024I was a little intimidated by the upside-down part, but it was actually very easy to invert. The cake turned out beautifully!