Description
Moist lemon blueberry upside-down cake balances tangy citrus with sweet berries in a delightful dessert. Bakers can enjoy this simple yet elegant treat that brings Mediterranean sunshine to their kitchen table.
Ingredients
Scale
- 3 cups blueberries (fresh or frozen, unthawed)
- 15 tbsps (¾ cup + 3 tbsps) unsalted butter (room temperature)
- 2 eggs
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup (4 tbsps) brown sugar
- 2 tsps vanilla extract
- 1 tsp lemon zest
- 1 tsp baking powder
- ¾ tsp salt
- whipped cream (optional for serving)
Instructions
- Preparation: Preheat oven to 350°F (177°C). Butter a 9-inch round cake pan thoroughly. Place a baking sheet on the lower rack to catch potential drips.
- Caramel Foundation: Melt butter and brown sugar together, creating a rich base. Fold in lemon zest, allowing the mixture to develop a fragrant, golden consistency.
- Batter Creation: Cream butter and sugar using a stand mixer until light and airy. Separately, whisk flour, baking powder, and salt. Gradually incorporate eggs into the butter mixture, blending thoroughly after each addition. Mix in vanilla extract.
- Layering Process: Gently fold dry ingredients into the wet mixture, maintaining a smooth, lump-free batter. Pour the caramel base into the prepared pan, ensuring even coverage.
- Fruit Distribution: Scatter blueberries across the caramel layer in a uniform pattern. Delicately spoon cake batter over the blueberries, spreading carefully to create an even surface.
- Baking and Testing: Slide the pan into the preheated oven. Bake for 30-40 minutes, monitoring doneness by inserting a toothpick – it should emerge clean with minimal crumbs.
- Cooling and Presentation: Rest the cake in the pan for 5-10 minutes. Trace the edges with a knife, then confidently invert onto a serving platter. Allow to cool completely.
- Serving Suggestion: Accompany with a cloud of whipped cream. Refrigerate any remaining cake to preserve its delicate texture and flavor.
Notes
- Bake with Precision: Use an accurate oven thermometer to ensure the exact 350°F temperature for perfect cake texture and even baking.
- Fruit Distribution Strategy: Gently place blueberries in a single layer to prevent sinking and ensure consistent berry coverage throughout the cake.
- Mixing Mastery: Avoid overmixing the batter to keep the cake tender; stop mixing as soon as dry ingredients are just incorporated to prevent a tough texture.
- Cooling Technique: Allow the cake to rest in the pan briefly before inverting to help the caramel layer set and prevent potential structural collapse.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 290
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg