Lemon Blueberry Upside Down Cake Recipe

Name: Lemon Blueberry Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon blueberry topping ingredients; 4 tablespoons unsalted butter, cut into 4 pieces; 2/3 cup light brown sugar, tightly packed; 2 cups fresh blueberries; 2 teaspoons grated lemon zest; Cake batter ingredients; 1 1/3 cups all-purpose flour; 1 1/2 teaspoons double-acting baking powder; 1 pinch salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs, at room temperature; 1 1/2 teaspoons pure vanilla extract; 1/2 cup unsweetened coconut milk; 2 ounces white chocolate, coarsely chopped (Callebaut is preferred)

Servings: persons

Lemon blueberry topping ingredients
4 tablespoons unsalted butter, cut into 4 pieces
2/3 cup light brown sugar, tightly packed
2 cups fresh blueberries
2 teaspoons grated lemon zest
Cake batter ingredients
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 pinch salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup unsweetened coconut milk
2 ounces white chocolate, coarsely chopped (Callebaut is preferred)

1
Lemon Blueberry Topping:.
2
Preheat the oven to 350 degrees F.
3
In a 9 inch round cake pan, melt the butter over low heat.
4
Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes.
5
Remove the pan from the heat.
6
Arrange the blueberries evenly over the brown sugar mixture.
7
Scatter the lemon zest over the blueberries.
8
Cake:.
9
Sift the flour, baking powder and salt.
10
In a large bowl, using a hand-held mixer (you may do this in a stand mixer if you don't have a hand-held) set at medium speed, beat the butter until creamy, about 30 seconds.
11
Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
12
Beat in the eggs, one at a time.
13
Beat in the vanilla and white chocolate.
14
On low speed, beat in half the flour mixture until just combined.
15
Scrape down the bowl and beat in the coconut milk.
16
Beat in the remaining flour mixture until combined.
17
Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
18
Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes.
19
Cool in the pan on a wire rack for about 3 minutes.
20
Run a knife around the edge of the cake to release it from the sides of the pan.
21
Invert a serving plate over the cake and turn the cake out onto the plate.
22
Let cool 30 minutes before serving.

1000

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Lemon blueberry topping ingredients, 4 tablespoons unsalted butter, cut into 4 pieces, 2/3 cup light brown sugar, tightly packed, 2 cups fresh blueberries, and more.

Yes, Lemon Blueberry Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Blueberry Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions