Blueberry Lemon Upside Down Cake
This Blueberry Lemon Upside Down Cake combines a bright lemony cake with a sweet, jammy blueberry topping and is finished with a drizzle of tangy lemon glaze. A fresh summer take on a timeless favorite that everyone will enjoy.
This post is sponsored by Oregon Blueberry Growers. I only share things I truly love—and as always, all thoughts and opinions are my own.
This Blueberry Lemon Upside Down Cake is a play on the well-loved Pineapple Upside Down Cake, but instead of pineapples and cherries, this recipe uses fresh Oregon blueberries and lemon. It’s called an upside down cake because the fruit is layered on the bottom of the pan, and after baking, the cake is flipped over, revealing a beautiful, caramelized fruit topping. It’s surprisingly easy to make, but once you flip it out of the pan, you’re left with a stunning, bakery-worthy dessert that’s sure to impress.
Blueberries will always hold a special place in my heart. The house I grew up in had rows of blueberry bushes in the backyard, and I have so many summer memories picking blueberries and eating them right off the bush. Now, one of my favorite summertime activities is picking blueberries and stocking up my freezer with these antioxidant-rich powerhouses to enjoy all year round in smoothies and baked goods, or just to eat as a snack right out of the freezer! The recipe possibilities for blueberries truly are endless, from savory to sweet. Some of my favorites include Blueberry Lavender Lemonade or Blueberry Basil Salad recipe.
Looking for more blueberry inspiration? The Oregon Blueberry Commission website is a great place to spark ideas for your next recipe. And if you’re local to Oregon, don’t miss out on blueberry season—it’s the perfect time to visit one of the many u-pick farms around the state. Stock up on fresh blueberries and enjoy a fun summer outing! You can find a map of Oregon U-Pick Farms here.
What Makes This Recipe So Good
- Uses seasonal blueberries- There’s nothing better than fresh Oregon blueberries in the middle of summer!
- Easy to make – All you need are a few simple ingredients, lemon, and blueberries to make this delicious summertime treat!
- Crowd pleaser- This recipe is the perfect cake to take to any summer gatherings or celebrations.
- Not too sweet – The cake is not too sweet, allowing the flavor and sweetness from the blueberries to really shine.
Helpful tools
For this recipe, you will need a 9-inch cake pan and a lemon zester. I also recommend lining the bottom of the pan with parchment paper to ensure that the cake will slip out of the pan easily when it is flipped over. I like the Happiels brand for the cake pan, it’s the brand I like to buy for all of my baking pans! They are nontoxic but still nonstick and work like a charm!
Ingredients and Substitutions
- Blueberries – During the summer, I love to use fresh blueberries, but feel free to use frozen blueberries, especially berries that were picked during the summer and frozen to enjoy later in the year!
- Lemon – A combination of lemon zest, lemon juice, and lemon extract is used in the blueberry layer and cake. If you do not have lemon extract, you can use vanilla extract, but the cake will not have as strong of a lemon flavor.
- All-purpose flour – I prefer to use unbleached flour.
- Sugars – A combination of white sugar and brown sugar is used. I like to use cane sugar rather than granulated table sugar. You will also need powdered sugar to make the glaze that is drizzled over the top.
- Baking powder – The leavening agent used in the cake.
- Whole milk – Using whole milk is best for the fat content and the richness it adds to the cake.
- Butter – Either salted or unsalted butter will work just fine. If you are using salted butter, you can slightly reduce the amount of salt added.
- Large eggs – Used as a binder and leaving agent, and also adds moisture to the cake.
- Salt- I like to use a mineral-rich salt such as Redmond Real Salt.
Instructions to make Blueberry Lemon Upside Down Cake
Step 1
Preheat the oven to 350°F and prepare the 9-inch cake pan. Grease the pan and line the bottom with parchment paper.
Step 2
In a medium bowl, add the sugar and lemon zest. Rub the lemon zest into the sugar with your fingers to release the oil.
Step 3
Add in the blueberries and lemon juice and toss to coat.
Step 4
Add the blueberry mixture to the bottom of the prepared pan and spread out into an even layer.
Step 5
In a large mixing bowl with a hand electric mixer or your stand mixer with a paddle attachment, cream together the butter, sugar, brown sugar and lemon zest until light and fluffy.
Step 6
Add in the eggs and mix until combined. Then add in the milk and lemon extract and mix to combine.
In a separate bowl, add the flour, baking powder, and salt and stir to combine. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Step 7
Add the cake batter on top of the blueberry layer and spread out evenly with a spatula.
Step 8
Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown. Add the cake to a cooling rack and cool for 15 minutes.
Step 9
After 15 minutes, run a butter knife around the edges of the cake to help loosen the cake. Place a serving plate on top of the pan and then flip the pan over so that the blueberry layer is on top. Be sure to do this while it is still hot, so it will easily come out of the pan.
Step 9
Let the cake cool, and when you are ready to serve, mix together the powdered sugar and lemon juice to create the glaze. Drizzle over the top of the cake. Slice and enjoy!
Tips to make the Blueberry Upside Down Cake
- Be sure to coat the pan well with oil to prevent sticking. I like to use avocado oil that comes in a spray can.
- Line the bottom of the pan with parchment paper to ensure the blueberry topping does not stick to the bottom of the pan.
- Remove the cake from the pan while it is still hot. If you let it cool too long it will be harder to remove from the pan.
- Do not overmix the cake batter. Just stir the flour mixture in until it is just combined. Overmixing causes gluten to develop and creates a tougher cake.
How to store the Blueberry Lemon Upside Down Cake
To store, let the cake cool and come to room temperature, and then store covered or in an airtight container in the fridge for up to 5 days.
Pin for later
Blueberry Lemon Upside Down Cake
Equipment
- 9 inch cake pan
Ingredients
Blueberry layer
- 2 cups blueberries
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
- 1/4 cup sugar
Cake layer
- 1/2 cup butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 Tbsp lemon zest
- 1 tsp lemon extract
- 1/2 cup whole milk
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 1/4 tsp salt
Glaze
- 1 cup powdered sugar
- 2 Tbsp lemon juice
Instructions
- Preheat the oven to 350°F and prepare the 9-inch cake pan. Grease the pan and line the bottom with parchment paper.
- In a medium bowl, add the sugar and lemon zest. Rub the lemon zest into the sugar with your fingers to release the oil. Add in the blueberries and lemon juice and toss to coat.1/4 cup sugar, 1 Tbsp lemon zest, 2 cups blueberries, 1 Tbsp lemon juice
- Add the blueberry mixture to the bottom of the cake pan and spread out into an even layer.
- Cream together the butter, sugar, brown sugar, and lemon zest until light and fluffy.1/2 cup butter, 1/2 cup sugar, 1/4 cup brown sugar, 1 Tbsp lemon zest
- Add in the eggs and mix. Then add in the milk and lemon extract and mix to combine.2 eggs, 1/2 cup whole milk, 1 tsp lemon extract
- In a separate bowl, add the flour, baking powder, and salt and stir to combine.1.5 cups all-purpose flour, 1.5 tsp baking powder,1/4 tsp salt
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Add the cake batter on top of the blueberry layer and spread it out evenly with a spatula.
- Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Add the cake to a cooling rack and cool for 15 minutes.
- After 15 minutes, run a butter knife around the edges of the cake to help loosen the cake. Take a plate or serving tray on top of the pan and then flip the pan over so that the blueberry layer is on top. Be sure to do this while it is still hot, so it will easily come out of the pan.
- Let the cake cool, and when you are ready to serve, mix together the powdered sugar and lemon juice to create the glaze. Drizzle over the top of the cake. Slice and enjoy!1 cup powdered sugar, 2 Tbsp lemon juice
Notes
- Be sure to coat the pan well with oil to prevent sticking. I like to use avocado oil that comes in a spray can.
- Line the bottom of the pan with parchment paper to ensure the blueberry topping does not stick to the bottom of the pan.
- Remove the cake from the pan while it is still hot. If you let it cool too long it will be harder to remove from the pan.
- Do not overmix the cake batter. Just stir the flour mixture in until it is just combined. Overmixing causes gluten to develop and creates a tougher cake.
Nutrition
Nutrition facts are automatically calculated and are only estimates.
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I can’t wait for you to try this recipe! It’s not too sweet and full of bright lemony and blueberry flavor. This will be your new favorite summer dessert!