Blueberry-Lemon Upside Down Cake
Blueberry-Lemon Upside Down cake is full of flavor and very simple to prepare. Add this delicious dessert to any gathering or when you just want something sweet!
BLUEBERRY-LEMON UPSIDE DOWN CAKE
It’s no secret we love a good upside down cake! This blueberry-lemon version is definitely one of our favorites. It’s simple to prepare and so flavorful. This is a perfect cake for summer but blueberries are great year round, so don’t hesitate to serve it anytime of the year. This dessert would be the perfect addition to any holiday or gathering but it’s simple enough to have just went you’re cravin something sweet.
INGREDIENTS
- Blueberries
- White sugar
- Lemon juice
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Brown sugar
- White sugar
- Egs
- Lemon zest
- Vanilla
- Whole milk
- Heavy whipping cream
- Powdered sugar
Some may think that upside down cakes are difficult because they take a few steps but honestly, they are super easy! Other recipes will have you cook the blueberry topping on the stove before pouring it in the cake pan. There is no need to, the berries will soften when the cake bakes.
Blueberry-Lemon Upside Down Cake
Ingredients
Blueberry Topping Ingredients
- 2 cups of Blueberries
- 1 tablespoon of white sugar
- 2 tablespoons of lemon juice
Cake Ingredients
- 1 ¾ cup of all-purpose flour
- ¾ teaspoon of baking powder
- 1 teaspoon of salt
- ½ cup of unsalted butter softened
- 3/4 cup of brown sugar
- 3/4 cup of white sugar
- 2 eggs
- 2 tablespoons of lemon zest
- 1 teaspoon of vanilla
- ¾ cup of whole milk
Homemade Whipped Topping
- 1 cup of heavy whipping cream
- 2 tablespoons of powdered sugar
Instructions
Directions:
- Preheat oven to 350 and spray a 9-inch cake pan.
Blueberry Topping Directions:
- Place blueberries, sugar, and lemon juice in a bowl and stir. Pour blueberries into the cake pan and arrange evenly.
Cake Directions
- For the cake, whisk together flour, baking powder, and salt. In a large bowl, beat butter and both sugars together.
- Add both eggs and continue mixing. Then add lemon zest and vanilla. Add in milk. Next stir in the dry ingredients and combine.
- Pour into cake pan and bake for 45-55 minutes or until an inserted knife comes out clean. Cool for 12 minutes and invert onto a plate.
- Homemade Whipped Topping Directions
- Combine topping ingredients in a bowl and mix with a hand mixer for 4-5 minutes or until stiff peaks form. Spread over cake and garnish with lemon wedges and blueberries.
HOW TO STORE CAKE
If you have any leftovers, just place them in an air-tight container and place in the refrigerator. It will keep for 3-4 days.
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This cake looks so good. Just a question, could I use frozen blueberries. Thought leave them frozen and put in the pan with the sugar and lemon, just before the cake batter goes on the top.. Otherwise, I can go out and buy some fresh ones. Thank you. Sue
Hi Sue,
Yes, I think you could easily use frozen blueberries in this cake!