Name: Lemon-Blueberry Upside-Down Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 4 tablespoons butter; ½ cup light brown sugar; 2 tablespoons heavy cream; ½ cup sliced almonds; 10 ounces blueberries; 1 tablespoon granulated sugar; 1 tablespoon cornstarch; 1 teaspoon lemon zest; ¾ cup cake flour; 1 teaspoon baking powder; ¼ teaspoon kosher salt; 4 tablespoons butter; ½ cup light brown sugar; 1 egg; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; ½ cup whole milk; Vanilla ice cream, as desired

Jump to Recipe· 4.1 from 40 reviews

If you’re looking for a dessert that’s both stunning and bursting with fresh, zesty flavors, then the Lemon-Blueberry Upside-Down Cake Recipe is exactly what you need to try next. The tangy brightness of lemon perfectly complements the sweet juiciness of blueberries, all caramelized beautifully on the bottom (which becomes the top!) when inverted. This cake isn’t just dessert—it’s a celebration of vibrant colors, textures, and that warm, cozy feeling you get when something homemade shines through every bite.

Ingredients You’ll Need

The image shows two red apples placed side by side on a white marbled surface. The apples have a smooth texture with slight speckles and shaded patches of red and yellow. One apple is positioned slightly above and to the left of the other, creating a simple and clean look with no other objects in the frame photo taken with an iphone --ar 4:5 --v 7

Sometimes the simplest ingredients create the most incredible taste sensations. Each component in this recipe plays a key role, whether it’s adding rich caramel sweetness, that sunny lemon punch, or tender crumb texture to the cake.

10 ounces blueberries: Fresh or thawed, these juicy berries are the star fruit element providing bursts of sweetness and moisture.
1 tablespoon granulated sugar: Coats the berries, helping thicken their juices as they bake.
1 tablespoon cornstarch: A secret weapon to keep the blueberry juices from turning your cake soggy.
1 teaspoon lemon zest: Adds bright citrus aroma and flavor right into the berry mixture.
4 tablespoons butter (for caramel): Creates a luscious, golden base alongside the sugar for that signature upside-down glaze.
½ cup light brown sugar (for caramel): Brings deep, molasses undertones that caramelize beautifully.
2 tablespoons heavy cream: Adds richness to the caramel sauce, making it silky and smooth.
½ cup sliced almonds: Offers crunch and a nutty contrast to the soft fruits and cake.
¾ cup cake flour: Gives the cake its tender crumb, lighter than all-purpose flour.
1 teaspoon baking powder: The leavening agent that helps your cake rise and stay fluffy.
¼ teaspoon kosher salt: Balances sweetness and enhances overall flavor.
4 tablespoons butter (for batter): Brings moisture and richness to the cake itself.
½ cup light brown sugar (for batter): Adds sweetness and a gentle caramel note within the cake.
1 egg: Binds everything together while lending structure and tenderness.
2 tablespoons lemon juice: Intensifies that citrusy pop that keeps this cake feeling fresh and lively.
1 teaspoon lemon zest: Layers in additional lemon aroma and flavor to the cake batter.
1 teaspoon vanilla extract: Rounds out the flavors with warm, familiar sweetness.
½ cup whole milk: Moistens the batter, ensuring a soft crumb without heaviness.
Vanilla ice cream: Optional, but highly recommended for serving—adds creamy coolness to each warm, flavorful slice.

How to Make Lemon-Blueberry Upside-Down Cake Recipe

Step 1: Prepare the Caramel Base

Start by melting 4 tablespoons of butter in a small pot over medium heat. Once it’s melted, stir in ½ cup of light brown sugar and cook for about 3 minutes until the sugar dissolves and the liquid darkens slightly. Remove the pot from heat and whisk in 2 tablespoons of heavy cream until silky smooth. Finally, fold in ½ cup sliced almonds. Pour this decadent caramel mixture evenly into your greased and lined 9-inch cake pan, smoothing it out before chilling it in the refrigerator for 15 minutes to set.

Step 2: Prepare the Blueberries

While your caramel chills, take the blueberries in a bowl and sprinkle them with 1 tablespoon granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon zest. Toss gently until each berry is coated. This step not only sweetens the berries but also thickens their juices as they bake, keeping your cake moist but not soggy.

Step 3: Make the Cake Batter

Sift together ¾ cup cake flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a bowl and set aside. In a large mixing bowl, cream 4 tablespoons softened butter with ½ cup light brown sugar using an electric mixer until fluffy and light. Add 1 egg and beat until smooth. Mix in 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract until combined. Now, alternate adding the dry ingredients and ½ cup whole milk in batches, beginning and ending with the dry mix. Make sure to mix just until everything is incorporated for the best texture.

Step 4: Assemble the Cake

Remove your caramel-lined pan from the refrigerator and carefully spread the blueberry mixture evenly over the caramel layer. Press gently to tuck the berries within the caramel, but be careful not to break them. Then gently spoon the cake batter on top, smoothing it into an even layer with a spatula.

Step 5: Bake the Upside-Down Cake

Pop the cake into your preheated 350ºF oven and bake for 50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once baked, allow it to cool on the counter for 30 minutes. The cake should still be warm when you flip it so the caramel and blueberry topping can release smoothly.

Step 6: Invert and Serve

Place a large plate over your cake pan and carefully flip it over to reveal the glossy, caramelized blueberry topping. Use a butter knife around the edges if needed to loosen the cake. Gently peel off the parchment paper, slice, and serve warm with a scoop of vanilla ice cream for that perfect balance of warm, tart, sweet, and creamy.

How to Serve Lemon-Blueberry Upside-Down Cake Recipe

A single slice of nut-topped cake sits slightly to the left on a white plate with raised decorative edges. The cake has two visible layers: a light brown, crumbly base layer and a thick, shiny top layer covered with chopped pecans in a sticky caramel-like glaze, rich and glossy with a mix of dark brown and amber tones. To the upper right of the cake slice rests a fork with a silver head and white handle, its prongs pointing left. The plate is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The beautiful thing about the Lemon-Blueberry Upside-Down Cake Recipe is that it hardly needs embellishments. Still, you can dust the top with a sprinkle of powdered sugar or add some fresh mint leaves to brighten the presentation and add a subtle herbal contrast.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. If you want to incorporate fruit further, a small side of macerated berries or a citrus fruit salad enhances the lemon and blueberry notes without overpowering the main dessert.

Creative Ways to Present

Serving this cake in individual ramekins or small cast-iron skillets can add a rustic charm perfect for dinner parties or cozy gatherings. You can also layer lemon curd between slices for an extra citrus surprise or drizzle a light blueberry sauce over each serving to amplify those luscious flavors.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon-Blueberry Upside-Down Cake Recipe stays fresh when stored in an airtight container in the refrigerator for up to 3 days. The cake might firm up slightly but will maintain its moist, tender crumb and that irresistible fruity glaze.

Freezing

If you want to keep it longer, wrap the cooled cake tightly in plastic wrap and then foil before freezing. It can freeze beautifully for up to 2 months. Thaw overnight in the fridge and let it reach room temperature before serving.

Reheating

To bring back that freshly baked warmth, reheat slices in the microwave for 20-30 seconds or warm a slice briefly in a low oven (about 300ºF). This helps revive the gooey caramel and amplify the cake’s fragrance without drying it out.

FAQs

Can I use frozen blueberries for this recipe?

Absolutely! Frozen blueberries work well as long as you thaw and drain them slightly beforehand to avoid excess moisture, which could weigh down the cake.

What can I substitute for heavy cream in the caramel?

You can use whole milk or half-and-half in a pinch, but heavy cream provides the silkiness that makes the caramel truly luxurious. Using a lighter option may result in a thinner caramel.

Is cake flour necessary, or can I use all-purpose flour?

Cake flour gives a tender, soft crumb this cake deserves, but if you only have all-purpose flour, you can substitute it by replacing 2 tablespoons with cornstarch to mimic cake flour’s lower protein content.

How do I prevent the cake from sticking when inverting?

Greasing and lining the pan with parchment paper is key. Also, letting the cake cool but still be warm before flipping helps the caramel release smoothly. Running a butter knife gently around the edges before flipping can also help.

Can I make this recipe dairy-free?

Yes! Substitute butter with vegan margarine or coconut oil and use a plant-based milk alternative plus coconut cream in place of heavy cream. The flavor will stay delicious, though the texture might be slightly different.

Final Thoughts

Trust me when I say this Lemon-Blueberry Upside-Down Cake Recipe is a total showstopper that’s surprisingly easy to make. Its combination of vibrant lemons, juicy blueberries, crunchy almonds, and rich caramel topping creates a dessert that feels both comforting and special. Whether you’re baking for a weeknight treat or a celebration, this cake is destined to become a cherished favorite. So grab those ingredients and get baking—you’re about to create some happiness in cake form!