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–+ servings
Blueberry lemon upside down cake on a blue plate with a slice of the cake on a white plate.

Blueberry Lemon Upside Down Cake

Jessica Salinas
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 392 kcal

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

Serving: 1sliceCalories: 392kcalCarbohydrates: 65gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 268mgPotassium: 113mgFiber: 2gSugar: 45gVitamin A: 460IUVitamin C: 8mgCalcium: 87mgIron: 2mg

Nutrition facts are automatically calculated and are only estimates.

Keyword blueberries, dessert, lemonade, summer dessert
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