Lemon Blueberry Upside-Down Cake

Name: Lemon Blueberry Upside-Down Cake
Prep time: 20 min
Cook time: 30 min
Total time: 70 min
Ingredients: 8 tablespoons unsalted butter, divided, at room temperature; 1 cup white sugar, divided; 0.5 teaspoon ground cinnamon; 0.5 teaspoon allspice; 2 (6 ounce) containers fresh blueberries; 1 large egg; 1 teaspoon vanilla extract; lemon, juiced; 0.5 teaspoon lemon zest; 1.25 cups all-purpose flour; 1.5 teaspoons baking powder; 0.25 teaspoon salt; 0.5 cup milk

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Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.

Recipe by Hurricane

Published on June 19, 2020

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

20 mins

Total Time:

1 hrs 10 mins

Servings:

8

Yield:

1 8-inch cake

Jump to Nutrition Facts

Ingredients

8 tablespoons unsalted butter, divided, at room temperature
1 cup white sugar, divided
½ teaspoon ground cinnamon
½ teaspoon allspice
2 (6 ounce) containers fresh blueberries
1 large egg
1 teaspoon vanilla extract
lemon, juiced
½ teaspoon lemon zest
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk

Directions

Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.

Cook's Note:

You can use fresh or frozen blueberries in this recipe.

Nutrition Facts (per serving)

317	Calories
13g	Fat
49g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 317
% Daily Value *
Total Fat 13g	16%
Saturated Fat 8g	39%
Cholesterol 55mg	18%
Sodium 182mg	8%
Total Carbohydrate 49g	18%
Dietary Fiber 3g	9%
Total Sugars 30g
Protein 4g
Vitamin C 15mg	74%
Calcium 94mg	7%
Iron 1mg	8%
Potassium 115mg	2%

* 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.