Recipe by Janet C Belanger
"A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream."
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grated lemon zest
grated lemon zest
slivered almonds, toasted
I really liked this recipe, as I served it on Easter Sunday. The only caveat was that the blueberries leaked through the springform pan (likely because I had to use frozen), and the bottom of my oven was a bubbling, ashy mess when it was all said and done. My suggestion, just in case, is to put a layer of aluminum foil under the springform pan to collect any juices that might leak out.
Otherwise, this was a wonderful recipe, and the whipped cream was a great addition!
This turned out kind of dry and crumbly for me, but it could have been my fault for using half whole wheat pastry flour (although it has never negatively affected a recipe before). I also used lemon juice instead of lemon zest, so maybe that changed things. Mine baked in 50 minutes also. The top was good, but I wish I had used frozen instead of my freshly-picked berries, because it kind of just tasted like I had spread blueberry preserves all over it. I think the "Plum Blueberry Upside Down Cake" on this site has a much better texture and presentation.
An awesome recipe! Very moist and tasty! Little work and very little cleanup make this cake a winner in my book. Pay close attention to the "Bake 60-70 minutes or when toothpick comes out clean. My cake cooked in 50".
I made this dessert for company as I had blueberries and needed something quick. It was delicious. I made it again with frozen berries and fresh was definately better but frozen were fine.I served ours with fresh whipped cream. You have to be a real blueberry lover for this one, as I am. Thanks for sharing.
I found this recipe to be easy to prepare; however, I was not that satisfied with the result. It didn't look as nice as I would have liked. It did not need to bake 60-70 minutes - 55 minutes maximum. Also I would definitely switch the almond extract to either lemon or vanilla in the future.
I've tried many recipes on this website, and this recipe is my first bad encounter. The cake was positively the worst desert I have ever made. One piece and the remainder quickly hit the bottom of the trash can. If you want a winning blueberry cake, try the Blueberry Cream Cheese Poundcake instead. It's fantastic!
very easy. great and quick to make. i made one change, didn't add almond-flavor, but a bit rum-essence and some brandy.
Great recipe. I used mix berries which looked fabulous. I'd definitely recommend using frozen berries. Thanks so much!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Upside-Down Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 106
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