Blueberry Lemon Upside-Down Cake
A delightful dessert that combines the tangy freshness of lemons with the sweetness of blueberries, perfect for any occasion.
Ingredients
For the Blueberry Topping
- 4 tablespoons unsalted butter
- ½ cup granulated sugar
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 2½ cups fresh blueberries Use fresh blueberries for the best flavor.
For the Lemon Cake
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (softened) Make sure your butter is softened before mixing.
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
Instructions
Preparation
- In a pan, melt 4 tablespoons of unsalted butter. Add ½ cup of granulated sugar, 2 teaspoons of lemon zest, and 1 tablespoon of fresh lemon juice. Stir well.
- Pour this mixture into the bottom of a cake pan. Sprinkle 2½ cups of fresh blueberries on top.
Lemon Cake
- In a bowl, mix 1½ cups of all-purpose flour, 1½ teaspoons of baking powder, and ½ teaspoon of salt.
- In another bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar.
- Add in 2 large eggs, 1 tablespoon of lemon zest, 1 teaspoon of vanilla extract, and ½ teaspoon of lemon extract. Mix until smooth.
- Gradually add the flour mixture, stirring until just combined.
Baking
- Pour the cake batter over the blueberries in the pan.
- Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool for a few minutes. Carefully flip it upside down onto a serving plate so the blueberries are on top.
Notes
Serve warm or at room temperature. It pairs well with vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. It can also be frozen for up to 3 months.