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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!
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.
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.
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!
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.
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!
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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.
In a small saucepan, add the butter, sugar, lemon zest, and lemon. Cook for about 2 minutes until the mixture starts to bubble.
Add in the blueberries and stir to combine.
Pour the blueberry mixture into the bottom of the prepared pan.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt then set aside.
Beat together the butter and sugar in a stand mixer or with an electric hand mixer. Beat together until fluffy about 2 minutes.
Add in the eggs one at a time, followed by the lemon zest, vanilla, and lemon extract.
Add in the dry ingredients and continue to mix until combined.
Spread the batter on top of the blueberry mixture.
Bake for 45-50 minutes or until the cake is firm to the touch.
Let the cake rest for 10 minutes and then carefully flip it over on a plate. Serve with fresh whipped cream on top!
Calories: 427kcalCarbohydrates: 63gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 86mgSodium: 255mgPotassium: 162mgFiber: 2gSugar: 42gVitamin A: 615IUVitamin C: 7mgCalcium: 52mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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