This Blueberry Upside Down Cake is a bright, buttery dessert that combines juicy blueberries with fresh lemon zest and a soft, fluffy cake layer. It’s an easy homemade treat that looks impressive but comes together with minimal effort.
Why You’ll Love This Recipe
- Bursting with fresh blueberry flavor and citrus aroma
- Simple ingredients using a convenient cake mix
- Family-friendly and perfect for gatherings or weeknight desserts
- Beautiful presentation with a glossy blueberry topping
Ingredients
- ½ cup salted butter, melted and divided
- ½ cup sugar, divided
- 2 pints fresh blueberries, divided
- Zest of 2 lemons, divided
- 1 package yellow cake mix (432 g package)
Instructions
- Preheat the oven to 375°F (190°C).
- Grease two 8-inch round cake pans. Pour ¼ cup melted butter into each pan and sprinkle each with ¼ cup sugar.
- In a bowl, mix the blueberries with the zest of one lemon. Divide evenly and spread over the prepared pans.
- Prepare the cake mix according to package directions. Stir in the zest of one lemon.
- Divide the batter evenly over the blueberries.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then carefully invert onto serving platters.
Tips & Tricks
- Use fresh, firm blueberries for the best texture
- Place pans on a baking sheet to catch any bubbling juices
- Add a pinch of cinnamon to the sugar layer for warmth
- Serve warm for easier release and better flavor
Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 round cakes (8-inch)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly, vegetarian
Notes
This cake pairs beautifully with whipped cream or vanilla ice cream. You can also swap lemon zest for orange zest for a slightly sweeter citrus note.
Nutrition (Approximate, per slice)
- Calories: 280
- Protein: 3 g
- Carbohydrates: 38 g
- Fat: 13 g
FAQ
Can I use frozen blueberries?
Yes, but do not thaw them first to avoid excess moisture.
Do I need to line the pans with parchment?
Greasing well is usually enough, but parchment adds extra insurance.
Can I make this in one pan instead of two?
Yes, use a 9×13-inch pan and adjust baking time to 35–40 minutes.
Why cool before flipping?
Cooling helps the topping set slightly, preventing it from sliding off.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy at room temperature.
Similar Recipes
Blueberry Upside Down Cake
Ingredients
- ½ cup salted butter melted and divided
- ½ cup sugar divided
- 2 pints fresh blueberries divided
- Zest of 2 lemons divided
- 1 package yellow cake mix 432 g package
Instructions
- Preheat the oven to 375°F (190°C).
- Grease two 8-inch round cake pans. Pour ¼ cup melted butter into each pan and sprinkle each with ¼ cup sugar.
- In a bowl, mix the blueberries with the zest of one lemon. Divide evenly and spread over the prepared pans.
- Prepare the cake mix according to package directions. Stir in the zest of one lemon.
- Divide the batter evenly over the blueberries.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then carefully invert onto serving platters.
Notes
Conclusion
This Blueberry Upside Down Cake is proof that an easy recipe can still deliver stunning results. With its vibrant fruit topping and soft lemon-scented crumb, it’s a dessert you’ll want to make again and again.