Description
Lemon blueberry upside-down cake brings Mediterranean sunshine onto dessert plates with its tangy-sweet profile. Fresh blueberries nestle beneath golden cake layers, promising delightful flavor combinations that dance across palates and invite pure culinary pleasure.
Ingredients
Scale
Fresh Produce and Toppings:
- 3 cups fresh or frozen blueberries (unthawed)
- 1 teaspoon lemon zest
- Whipped cream (optional for serving)
Dairy and Wet Ingredients:
- 15 tablespoons (¾ cup + 3 tablespoons) unsalted butter (room temperature)
- 2 eggs
- 2 teaspoons vanilla extract
Dry Ingredients and Sweeteners:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¼ cup (4 tablespoons) brown sugar
- ¾ cup granulated sugar
Instructions
- Prepare the oven environment by heating to 350°F (177°C). Generously coat a 9-inch (23-centimeter) round cake pan with butter. Position a baking sheet on the lower rack to catch potential drippings.
- Create the caramelized base by gently melting of butter with brown sugar over low heat. Allow the mixture to cool slightly, then incorporate freshly grated lemon zest, stirring until combined.
- Develop the cake batter by using a stand mixer to cream of butter with sugar for approximately 3 minutes until light and fluffy. In a separate mixing bowl, thoroughly combine flour, baking powder, and salt.
- Construct the batter by gradually adding eggs to the butter-sugar mixture, ensuring thorough integration after each addition. Introduce vanilla extract and mix well. Incorporate the dry ingredient mixture all at once, mixing on low speed until just combined, maintaining a thick consistency.
- Arrange the cake by evenly spreading the prepared glaze across the bottom of the pan. Distribute blueberries in a uniform layer, covering the entire surface. Carefully spoon the cake batter over the blueberries, smoothing the top with a spatula.
- Bake the cake in the preheated oven for 30-40 minutes, checking for doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Cool the cake by allowing it to rest in the pan for 5-10 minutes. Carefully run a knife around the edges to loosen, then confidently invert onto a serving platter.
- Finish by letting the cake cool completely. Serve with a dollop of freshly whipped cream. Store any remaining cake in the refrigerator to maintain freshness.
Notes
- Fresh summer berries burst with juicy sweetness, creating a vibrant canvas for this upside-down cake.
- Lemon zest adds bright, citrusy notes that dance beautifully with the blueberries’ rich flavor profile.
- Carefully inverting the cake reveals a stunning mosaic of caramelized fruit glistening against golden cake.
- Buttery brown sugar glaze transforms ordinary ingredients into a decadent dessert that looks professionally crafted.
- Whipped cream on top provides a delicate, cloud-like finish that complements the cake’s intense fruity depths.
- Refrigerated leftovers maintain their incredible texture and taste for up to three days, making this a perfect make-ahead treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360 kcal
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg