Description
This delightful Lemon-Blueberry Upside-Down Cake combines the tangy brightness of lemon with juicy blueberries atop a rich caramel almond base. Baked to perfection, it features a moist lemon-infused cake batter layered over a buttery caramel and almond topping with fresh blueberries, making a stunning and flavorful dessert perfect for any occasion.
Ingredients
Caramel and Topping
- 4 tablespoons butter
- ½ cup light brown sugar
- 2 tablespoons heavy cream
- ½ cup sliced almonds
Blueberries
- 10 ounces blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
Cake Batter
- 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
To Serve
- Vanilla ice cream, as desired
Instructions
- Prepare the caramel: Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan and line the bottom with a parchment paper round. Melt 4 tablespoons butter over medium heat in a small pot. Add ½ cup light brown sugar and stir. Cook for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly. Remove from heat, whisk in 2 tablespoons heavy cream until smooth, then stir in ½ cup sliced almonds.
- Chill caramel base: Pour caramel mixture into the prepared cake pan and spread evenly. Refrigerate for 15 minutes to set.
- Prepare blueberries: In a bowl, toss 10 ounces blueberries with 1 tablespoon granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon zest to coat evenly.
- Prepare dry ingredients: Sift together ¾ cup cake flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a separate bowl. Set aside.
- Make the batter: Using an electric hand mixer, cream 4 tablespoons butter with ½ cup light brown sugar in a large bowl until light and fluffy. Beat in 1 egg until smooth. Add 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract; mix until just combined.
- Incorporate dry ingredients and milk: Add half of the dry flour mixture and beat until just combined. Then add half of the ½ cup whole milk and mix again. Repeat with the remaining dry ingredients and milk, mixing until just combined—avoid overmixing.
- Assemble the cake: Remove the caramel base from the refrigerator. Arrange blueberries in an even layer over the caramel, gently pressing them into the caramel to create a compact layer without breaking them.
- Add the batter: Spoon the lemon cake batter over the blueberries, smoothing it evenly.
- Bake the cake: Place the pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert: Allow the cake to stand at room temperature for 30 minutes, keeping it warm to the touch. Place a large plate on top of the cake pan and carefully invert the cake onto the plate. Remove the parchment paper gently. Tap the side of the cake pan with a butter knife if needed to help release the cake.
- Serve: Slice the cake and serve with vanilla ice cream on top. Enjoy the perfect balance of caramel, lemon, and blueberry flavors!
Notes
- To avoid breaking the blueberries, press them gently into the caramel base.
- Do not overmix the batter to keep the cake tender and light.
- For best results, use fresh lemons for zest and juice to maximize flavor.
- Allowing the cake to cool slightly helps it release easily from the pan.
- Vanilla ice cream enhances the warm cake with creamy contrast but can be omitted or substituted with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
