Blueberry Lemon Upside Down Cake Recipe

Blueberry Lemon Upside Down Cake Recipe

How To Make Blueberry Lemon Upside Down Cake

Whip up the perfect summer treat in this easy upside down cake recipe that serves blueberry topping over a lemon sponge cake, for a delightful baked dish.

Preparation: 25 minutes
Cooking: 45 minutes
Total: 1 hour 10 minutes



For Blueberry Topping:

  • 4tbspunsalted butter
  • ½cupsugar
  • 2tsplemon zest
  • 1tbspfresh lemon juice
  • cupsfresh blueberries

For Lemon Sponge Cake:

  • cupsall purpose flour
  • tspbaking powder
  • ½tspsalt
  • ½cupbutter,softened
  • 1cupsugar
  • 2large eggs
  • 1tbsplemon zest
  • 1tspvanilla extract
  • ½tsplemon extract


  1. Preheat the oven to 350 degrees. Butter the sides of a 9-inch round sponge cake pan and set aside.

Blueberry Topping:

  1. In a small saucepan, add the butter, sugar, lemon zest and lemon. Cook for about 2 minutes until the mixture starts to bubble.

  2. Stir in the blueberries and pour into the bottom of your prepared pan.

Lemon Sponge Cake:

  1. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

  2. In a stand mixer, add the butter and sugar. Beat together for about 2 minutes until fluffy. Add in the eggs one at a time, followed by lemon zest, vanilla, and lemon extract. Add in the dry ingredients and continue to mix until combined.

  3. Add the batter to the top of the blueberry mixture and spread evenly on the top.

  4. Bake for 45 to 50 minutes or until the cake is firm to the touch.

  5. Let cake rest for 10 minutes and then flip over and serve.


  • Calories: 430.35kcal
  • Fat: 18.85g
  • Saturated Fat: 11.38g
  • Trans Fat: 0.70g
  • Monounsaturated Fat: 4.97g
  • Polyunsaturated Fat: 1.05g
  • Carbohydrates: 62.81g
  • Fiber: 1.89g
  • Sugar: 42.33g
  • Protein: 4.54g
  • Cholesterol: 92.27mg
  • Sodium: 234.96mg
  • Calcium: 84.30mg
  • Potassium: 88.99mg
  • Iron: 1.57mg
  • Vitamin A: 167.03µg
  • Vitamin C: 6.98mg
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