Blueberry Lemon Upside-Down Cake
Be prepared to fall in love with this blueberry lemon upside-down cake! A delicious and moist lemon sponge cake bursting with juicy caramelized blueberries on top!
There is something so fun about an upside-down cake! They’re always beautiful, full of fruit, and always extra moist! Try some more of our favorite upside-down cakes, like this pineapple, peach, or this delicious caramel apple version!
Reasons to Make This Cake!
Easy AND Elegant: Don’t be intimidated, this cake is much easier than it looks and so elegant to serve.
Bursting with Flavors: Blueberry lemon HEAVEN…the combination is incredible!
You Will LOVE It: I can’t even describe how delicious this cake is. It’s my all-time favorite cake…I just know you’ll love it!
Blueberry Lemon Upside-Down Cake
I’ve always loved a classic upside-down cake but this blueberry lemon version BLEW me away! First the cake…it’s bursting with lemon zest AND lemon extract, so you know the zingy flavors are on point. Then comes the fresh blueberry topping. The plump sweet blueberries melt into the moist lemon cake as it bakes and every bite is pure heaven. This is an easy and impressive dessert and everyone will devour this blueberry lemon upside-down cake!
Blueberry and lemon are the perfect pairing of flavors! If you love this flavor combination like I do, then try this yummy bread, this pound cake, or these fun cookies.
Ingredients Needed
This blueberry lemon upside-down cake is a work of art! Anyone can make it as long as you stick to this ingredients list. Check out the recipe card at the bottom of the post for exact measurements.
Blueberry Topping
Unsalted Butter: The butter melts into the berries and the cake as it bakes and is so yummy!
Sugar: Adds sweetness and caramelizes as it heats.
Lemon Juice and Zest: Fresh lemon juice and zest are a must!
Blueberries: I love using fresh blueberries, but you can use frozen ones!
Lemon Cake
All-Purpose Flour: The base of the dry ingredients.
Baking Powder: This helps the cake to rise and get that soft texture.
Salt: Enhances the flavors and sweetness of the cake.
Butter: Use softened butter! It makes your cake moist and delicious!
Sugar: Use granulated sugar for this cake.
Eggs: Adds moisture and structure to the cake.
Lemon Zest: This brightens the lemony flavors in the cake!
Vanilla Extract: Adds sweetness and flavor.
Lemon Extract: The extra zing of lemon extract makes this the BEST lemon cake.
Blueberry Lemon Upside-Down Cake Recipe
This cake takes a few steps but it’s pretty easy and SO worth it! I walk you through the recipe with detailed instructions and pictures because I want this recipe to be a success. Trust me, you’ll want to make it again and again!
Blueberry Topping
Preheat/ Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray the bottom and sides of a 9-inch round cake pan with non-stick cooking spray and set aside.
Cook the Lemon Butter Mixture: In a small saucepan add the butter, sugar, lemon zest, and lemon. Cook for about 2 minutes until the mixture starts to bubble.
Add the Blueberries: Add in the blueberries and stir to combine.
Pour the Blueberry Mixture Into the Prepare Pan: Pour the blueberry mixture into the bottom of the prepared pan.
Heat the butter, sugar, lemon zest, and lemon. Cook for 2 minutes.
Add the fresh blueberries.
Stir the blueberries into the lemon sauce.
Pour the blueberry mixture into the bottom of the prepared pan.
Lemon Cake
Combine the Dry Ingredients: In a medium-sized mixing bowl whisk together the flour, baking powder, and salt then set aside.
Beat the Butter and Sugar: Beat together the butter and sugar in a stand mixer or with an electric hand mixer. Beat together until fluffy about 2 minutes.
Add the Eggs, Lemon Zest, and Extracts: Add in the eggs one at a time, followed by the lemon zest, vanilla, and lemon extract.
Add in the Dry Ingredients: Add in the dry ingredients continue to mix until combined.
Spread Cake Batter on the Blueberry Mixture: Spread the batter on top of the blueberry mixture.
Bake: Bake for 45-50 minutes or until the cake is firm to the touch.
Rest, Flip, and Serve: Let the cake rest for 10 minutes, then carefully flip it over on a plate. Serve this blueberry lemon upside-down cake with fresh whipped cream on top!
Beat the butter and sugar until fluffy, then mix in the eggs.
Mix in the lemon zest and extracts.
Add in the dry ingredients and mix.
Spread the batter on top of the blueberry mixture and bake.
Tips For Flipping Blueberry Lemon Upside-Down Cake
The reveal of your beautiful upside-down cake can make anyone nervous, but don’t you worry! My tips for turning your delicious cake upside-down will help you feel more confident.
Grease the Pan: Spray the pan well with non-stick cooking spray to ensure the cake will release. I find it works well and that parchment paper isn’t necessary.
Slightly Cool: DO NOT completely cool the cake. Let it sit on the counter for about 15 minutes. The cake needs to have a little warmth because it will slide out of the pan easier.
Knife: Gently run a knife around the edges of the cake to loosen the sides from the pan before flipping.
Use a Plate: Place a large plate or serving platter on top of the cake pan. Make sure it is on the right side! Place one hand on top of the plate then your other hand under the cake pan.
Quickly and Gently: The movement to flip the cake should be quick but gentle! Flip both the cake and the plate over together in one motion. Once flipped, lightly tap the top of the cake pan to help release any berries. Slowly lift the cake pan and your beautiful blueberry lemon upside-down cake is revealed!
Storing Leftover Cake
I love leftover desserts! This blueberry lemon upside-down cake is best served fresh and slightly warm. If you happen to have a few slices left over, then store them for later!
In the Refrigerator: Place leftover cake in an airtight container then store in the refrigerator for 2-3 days.
More Delicious Blueberry Recipes
Blueberry Lemon Upside-Down Cake
Ingredients
Blueberry Topping
4 tablespoons unsalted butter½ cup sugar2 teaspoons lemon zest1 tablespoon fresh lemon juice2½ cups fresh blueberries
Lemon Cake
1½ cups all-purpose flour1½ teaspoon baking powder½ teaspoon salt1/2 cup butter, softened1 cup sugar2 large eggs1 tablespoon lemon zest1 teaspoon vanilla extract½ teaspoon lemon extract
Instructions
Blueberry Topping
Lemon Cake
Notes
Originally Posted on March 08, 2015