Blueberry Upside-Down Cake

Name: Blueberry Upside-Down Cake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 1 - 9 inch springform pan
Ingredients: 2 cups fresh blueberries; ½ cup white sugar; 2 tablespoons all-purpose flour; 2 tablespoons grated lemon zest; ½ cup butter, softened; 1 cup white sugar; 3 eggs; 1 teaspoon almond extract; 1 tablespoon grated lemon zest; ¾ cup milk; 2 cups all-purpose flour; 4 teaspoons baking powder; ½ cup slivered almonds, toasted

Rating: 4.16 stars

38 Ratings
35 Reviews
10 Photos

A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.

By Janet C Belanger

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Recipe Summary

prep:

30 mins

cook:

1 hr 10 mins

additional:

10 mins

total:

1 hr 50 mins

Servings:

Yield:

1 - 9 inch springform pan

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.

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Step 2

In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
Step 3

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.

Nutrition Facts

Per Serving:

313 calories; protein 5.6g 11% DV; carbohydrates 47.6g 15% DV; fat 11.8g 18% DV; cholesterol 68.1mg 23% DV; sodium 198.9mg 8% DV. Full Nutrition

Reviews (35)

Most helpful positive review

LAURA04

07/27/2003

I really liked this recipe as I served it on Easter Sunday. The only caveat was that the blueberries leaked through the springform pan (likely because I had to use frozen) and the bottom of my oven was a bubbling ashy mess when it was all said and done. My suggestion just in case is to put a layer of aluminum foil under the springform pan to collect any juices that might leak out. Otherwise this was a wonderful recipe and the whipped cream was a great addition! Read More

Helpful

(31)

Most helpful critical review

Michelle Ramey

09/05/2005

This turned out kind of dry and crumbly for me but it could have been my fault for using half whole wheat pastry flour (although it has never negatively affected a recipe before). I also used lemon juice instead of lemon zest so maybe that changed things. Mine baked in 50 minutes also. The top was good but I wish I had used frozen instead of my freshly-picked berries because it kind of just tasted like I had spread blueberry preserves all over it. I think the "Plum Blueberry Upside Down Cake" on this site has a much better texture and presentation. Read More

Helpful

(25)

38 Ratings

5 star values: 19
4 star values: 11
3 star values: 5
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LAURA04

07/27/2003

Helpful

(31)

Michelle Ramey

09/05/2005

Helpful

(25)

KECHEE

07/25/2005

An awesome recipe! Very moist and tasty! Little work and very little cleanup make this cake a winner in my book. Pay close attention to the "Bake 60-70 minutes or when toothpick comes out clean. My cake cooked in 50". Read More

Helpful

(20)

Laurie Fontaine Bennett

06/18/2003

I made this dessert for company as I had blueberries and needed something quick. It was delicious. I made it again with frozen berries and fresh was definately better but frozen were fine.I served ours with fresh whipped cream. You have to be a real blueberry lover for this one as I am. Thanks for sharing. Read More

Helpful

(14)

Annette

07/27/2003

I found this recipe to be easy to prepare; however I was not that satisfied with the result. It didn't look as nice as I would have liked. It did not need to bake 60-70 minutes - 55 minutes maximum. Also I would definitely switch the almond extract to either lemon or vanilla in the future. Read More

Helpful

(12)

BBOLEW

08/01/2003

I've tried many recipes on this website and this recipe is my first bad encounter. The cake was positively the worst desert I have ever made. One piece and the remainder quickly hit the bottom of the trash can. If you want a winning blueberry cake try the Blueberry Cream Cheese Poundcake instead. It's fantastic! Read More

Helpful

(10)

INGRID E. VOGEL

07/27/2003

very easy. great and quick to make. i made one change didn't add almond-flavor but a bit rum-essence and some brandy. Read More

Helpful

(9)

Vickie Smalls

07/02/2011

I had some frozen berries I needed to use up and wanted to make a upsidedown cake which lead me here. Normally I do not find it worth the effort to make cake from scatch but this was truely amazing. I had to double this recipe as I found there did not look to be enough for a good size cake. I used self rising cake flour and OMG! The best, moistest cake I ecer made. I used sweetener ( both brown and white) and my husband and brother went back for seconds and thirds and didn't even know the difference. This was increduble served hot with PC Vanilla Bourbon ice cream. Blueberry season is upon us here in the north and I will be making many more of these cakes. I think I will even try this as individual muffins. Yumm Yumm Read More

Helpful

(8)

ladybuggs5224

09/08/2009

Over all this was a nice tasting cake the blueberry and lemon really shine through. I did omit the almond extract and added lemon juice in its place. I also used half and half instead of milk. I did not have a problem with it being dry but it is dense and the crumb is very coarse. I'm thinking some additional butter or perhaps some oil would lighten it up a bit. I did use frozen berries which were nice but next time I think I will use less flour and sugar as the topping was very very thick as others mentioned. I love the idea of this cake and I am going to try it again with some changes. Read More

Helpful

(7)

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Nutritional Information

Blueberry Upside-Down Cake

Servings Per Recipe: 12
Calories: 312.8

% Daily Value *

protein: 11 %

carbohydrates: 15 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 18 %

saturated fat: 28 %

cholesterol: 23 %

vitamin a iu: 7 %

niacin equivalents: 21 %

vitamin b6: 3 %

vitamin c: 7 %

folate: 13 %

calcium: 11 %

iron: 9 %

magnesium: 8 %

potassium: 3 %

sodium: 8 %

thiamin: 21 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.