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Lemon Blueberry Upside-Down Cake
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Upside-down lemon cake with sweet blueberry topping spiced with cinnamon and allspice.
Ingredients:
  • 8 tablespoons unsalted butter, divided, at room temperature
  • 1 cup white sugar, divided
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon allspice
  • 2 (6 ounce) containers fresh blueberries
  • lemon, juiced
  • 0.5 teaspoon lemon zest
  • 1.25 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 cup milk
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then generously grease an 8-inch round cake pan with 2 tablespoons of butter.
  • Combine 1/2 cup sugar, cinnamon, and allspice in a small bowl and whisk together. Sprinkle the mixture evenly over the bottom and sides of the cake pan, then arrange the blueberries evenly over the bottom.
  • In a large bowl, cream together the remaining butter and sugar until light and fluffy using an electric mixer. Mix in the egg and vanilla extract until well combined. Then, gently blend in the lemon juice and zest on low speed.
  • In a separate bowl, combine flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture in thirds, alternating with milk. Beat on low speed after each addition until the batter is well combined.
  • Evenly spread the batter over the blueberries in the pan, then place the pan on a baking sheet.
  • Bake in the heated oven until a toothpick inserted in the center comes out clean, for 30 to 35 minutes. Cool completely on a wire rack for around 20 minutes, then gently run a knife along the cake's edge and flip onto a serving dish.

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