Description
A delicious blueberry lemon upside down cake that combines fresh blueberries with a zesty lemon flavor.
Ingredients
- Fresh blueberries – 2 cups (about 300 grams)
- Granulated sugar – 1 cup (200 grams), divided
- Unsalted butter – 1/2 cup (115 grams), melted
- All-purpose flour – 1 1/2 cups (190 grams)
- Baking powder – 2 teaspoons
- Salt – 1/2 teaspoon
- Large eggs – 2
- Milk – 1/2 cup (120 ml)
- Lemon zest – 1 tablespoon
- Lemon juice – 2 tablespoons
- Vanilla extract – 1 teaspoon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
- In a medium bowl, combine the fresh blueberries and 1/2 cup (100 grams) of granulated sugar. Gently toss to coat the blueberries. Pour the melted butter into the prepared cake pan, then sprinkle the blueberry mixture evenly over the butter. Set aside.
- In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the remaining 1/2 cup (100 grams) of granulated sugar and the eggs together until light and fluffy. Add the milk, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Carefully pour the batter over the blueberries in the cake pan, spreading it evenly with a spatula.
- Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen it. Place a serving plate on top of the cake pan and carefully invert the cake onto the plate, allowing the blueberries to be on top.
- Allow the cake to cool slightly before slicing. Serve warm or at room temperature, garnished with additional fresh blueberries if desired.
Notes
- For an extra touch, serve with whipped cream or vanilla ice cream.
- This cake is best enjoyed the day it is made.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat individual slices in the microwave for a few seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Blueberry Lemon Upside Down Cake