Using a springform pan, delicious blueberries are baked on top of a lemony cake in this recipe for blueberry upside-down cake. Then it is turned over so the blueberries are now on top. Warm with freshly made whipped cream.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cake |
Ingredients
- 2 cups fresh blueberries
- ½ cup white sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons grated lemon zest
- 1 cup white sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon grated lemon zest
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 cup milk
- 1/2 cup slivered almonds, toasted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Make the topping: Combine blueberries, sugar, flour, and lemon zest in a bowl. Toss until blueberries are coated, then pour into the prepared pan.
- Make the cake: Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then stir in lemon zest and almond extract.
- Stir flour and baking powder together in a small bowl; beat into butter mixture alternately with milk, mixing just until incorporated. Pour cake batter over blueberries in the pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes. Place a serving plate over the top of the pan and carefully invert the cake and plate together so the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of the cake and serve warm.
Nutrition Facts
| Calories | 374 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 228 mg |
| Sugars | 34 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I just made this cake this morning for dinner tonight. I had absolutely no issues with frozen berries leaking the only thing I would suggest is adding salt to the cake to balance out all the sugar. Taste test later
I was delicious I love this site it is very helpful because the recipes are from scratch so it helps me practice because I want to be a baker when I get older
They should have “lemon” somewhere in the name. It’s wonderful! I was short on lemon zest and used some lemon extract. Didn’t have almonds so left them out and used vanilla instead of almond extract as recommended by others. Greased and sugared an 8 in sq pan, (it didn’t overflow), loosened the sides with a knife a few minutes after coming out of the oven (baked in about 65 min), and flipped it onto a foil-lined jelly roll pan because I couldn’t find a plate that seemed right. Homemade whipped cream. Delicious! Would still advise a 9” sq pan. Very forgiving recipe.
Great cake. it had a wonderful burst of flavor and a nice crumb to the cake. I will make it again.
We have an abundance of blueberries at this time of year. Each year, I try to find a new blueberry recipe. This is the one for this year. No changes.
Not the most flavorful cake I’ve ever tasted. With the combination of blueberries and lemon rind, I expected something a little more tart. Not very fond of the consistency of the blueberry topping; and for some reason, the lemon flavor was very muted. Probably won’t make again.
This came out great. I did not make changes and I will make it again
Tasted good, only downside was that the whipped cream topping melted quickly.
Really delicious and light! Perfect for summer and the blueberries we picked earlier his year!
I paid attention to previous reviewers and ended up with a very nice looking and tasty cake. I used fresh berries because I had some on hand, omitted the almond extract and used fresh lemon juice for a brighter flavor. And I used a 9 inch professional cake pan. I did not end up with a gooey burnt mess in my nice recently cleaned oven and the cake came out of the pan beautifully. The only thing I will change next time I will use fresh frozen berries as they keep their shape better.
It was dry. It cooked in less than 55 minutes
Baked the blueberries in the cake so the final product wasn’t so soggy. Still tasted amazing!
Was very happy with this recipe. I didn’t have any lemon, so used lime zest. And used vanilla extract instead of almond, cause of what I had in my pantry. It turned out fantastic. It cooked in 70 min and was moist and yummy.
This was so great. It came out really well with frozen blueberries. I’ll have to try making it with fresh sometime. Thanks for the recipe!
Very nice cake! I even read the recipe wrong and kinda did my steps out of order and it was still perfect! lol! I did double the almond extract because I love almond and I added a bit more zest. Would recommend and will certainly make again…absolutely terrific!
I made no changes in this recipe, and it came out perfectly. The blueberry lemon flavor combination was very nice. The only issue (and it is minor), was that the almond extract flavor was pretty much undetectable. I might consider cutting back on the lemon zest in the cake to let more of the almond flavor come through. Great cake!
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
This was a huge hit at my nephew’s birthday party. I’m not a huge fan of almond so I’d make it without next time. Also, the sugar mixed with the blueberries collapsed the top of the cake, so I’d probably cut the amount in half. Definitely going to make it again!
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.
The overall flavor of this cake is nice, but the cake itself is dry.
Very easy to make and a great way to use up blueberries.