Lemon blueberry upside down cake is a delectable twist on the classic dessert, offering a burst of vibrant flavors and a visual treat with its colorful presentation. This cake seamlessly combines the tanginess of lemon with the sweetness of blueberries, creating a harmonious blend that will tantalize your taste buds. Whether you’re looking to impress guests at a gathering or simply craving a delightful treat, this recipe is sure to be a hit.
Upside down cakes have a rich history, dating back to the early 20th century. Traditionally made with fruits like pineapple or cherries, this dessert is baked with the fruit on the bottom of the pan, creating a caramelized topping when flipped over. The lemon blueberry variation adds a refreshing twist, making it perfect for spring and summer gatherings.
Lemon Blueberry Upside Down Cake
Ingredients
- ¼ cup unsalted butter melted
- ½ Cup brown sugar
- 1 cup fresh blueberries
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- In a small bowl, mix the melted butter and brown sugar until well combined. Spread this mixture evenly onto the bottom of the prepared cake pan.
- Arrange the fresh blueberries on top of the butter-sugar mixture in a single layer.
- In another bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.
- Pour the batter over the blueberries in the cake pan, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate.
- Serve slices of the lemon blueberry upside down cake warm or at room temperature. Enjoy!
Notes
- You can use frozen blueberries instead of fresh ones, but make sure to thaw and drain them before using.
- For an extra burst of lemon flavor, you can add a lemon glaze on top of the cake once it’s cooled. Simply mix powdered sugar with lemon juice until you reach your desired consistency, then drizzle it over the cake.
- This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for a few seconds before serving to enjoy them warm again.
