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



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

317 calories; 12.8 g total fat; 55 mg cholesterol; 182 mg sodium. 49.1 g carbohydrates; 3.9 g protein; Full Nutrition