Blueberry Lemon Upside Down Cake

Blueberry Lemon Upside Down Cake


  • Makes: 1 Cake, About 12 Slices
  • Active Time: 20 Minutes
  • Total Time: 1 Hour to 1 Hour 20 Minutes
  • Tools Required: Medium Size Bowl, 9-inch Cake Pan, Whisk, Oven Thermometer, Spatula, Lemon Zester

Ingredients

    • For Cake

    • Full box Lemon Cake Mix
    • 2 large eggs
    • 1 cup milk
    • 1/2 cup vegetable oil

    • For Blueberry Topping

    • 3/4 cup brown sugar - packed
    • 1 stick butter (4oz.) - cubed
    • 1 2/3 cups fresh blueberries
    • 1 tablespoon lemon zest - finely grated

Directions

    • For Cake Batter

    • Prepare Meyer Lemon Cake batter as directed on package.

    • Blueberry Topping

    • Preheat oven to 350° F. Combine butter and sugar in 9-inch nonstick round cake pan. Place pan over low to medium heat, blending until bubbling and smooth. Remove from heat and cool 12 to 14 minutes. Add blueberries and lemon zest, arranging evenly. Add cake batter, spreading and leveling top. Bake for 40 to 45 minutes, or until a toothpick inserted in center come out clean. Cool 3 to 5 minutes, then invert on cake platter. Continue to cool or serve warm with sprinkled powdered sugar or thinly sliced lemons.

Recipe Summary

Use with

Lemon Cake Mix

Fresh Ingredients

Eggs, Milk, Butter, Blueberries, Lemon Zest

Staples

Vegetable Oil, Brown Sugar, Powdered Sugar

Tools

Medium Size Bowl, 9-inch Cake Pan, Whisk, Oven Thermometer, Spatula, Lemon Zester

Take action!

In my opinion, nothing goes any better with the tartness of lemon than the sweet, natural flavor of blueberries. In this gorgeous Blueberry Lemon Upside Down Cake, you'll find just that. Our fluffy, tangy cake is topped (or bottomed rather) with enough fresh blueberries to create their own layer of sweet, flavorful goodness. Perfect for dessert, this lemon cake recipe is beautiful when sprinkled with powdered sugar for a fun, decorative touch.