READY IN ABOUT 2 hrs

Blueberry Upside-Down Cake

Read Reviews (26)

"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." — JCB45

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr 10 mins
READY IN 1 hr 50 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 27, 2003

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!

—LAURA04

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Most Helpful Critical Review

Sep 04, 2005

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.

—What a Dish!

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27 Ratings

Jul 25, 2005

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".

—KECHEE

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Jun 18, 2003

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.

—Laurie Fontaine Bennett

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Jul 27, 2003

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.

—Annette

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Aug 01, 2003

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!

—BBOLEW

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Jul 27, 2003

very easy. great and quick to make. i made one change, didn't add almond-flavor, but a bit rum-essence and some brandy.

—INGRID E. VOGEL

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Dec 15, 2005

Great recipe. I used mix berries which looked fabulous. I'd definitely recommend using frozen berries. Thanks so much!

—horrorpop84

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Nutrition

Calories
313 kcal
16%

Carbohydrates
47.6 g
15%

Cholesterol
74 mg
25%

Fat
11.8 g
18%

Fiber
1.9 g
7%

Protein
5.6 g
11%

Sodium
199 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Upside-Down Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 313
Calories from Fat: 106

% Daily Value *
Total Fat 11.8g 18 %
** Saturated Fat 5.7g 28 %
Cholesterol 74mg 25 %
Sodium 199mg 8 %
** Potassium 120mg 3 %
Total Carbohydrates 47.6g 15 %
Dietary Fiber 1.9g 7 %
Protein 5.6g 11 %
Sugars 28.5g
** Vitamin A 7 %
** Vitamin C 7 %
** Calcium 14 %
** Iron 17 %
** Thiamin 21 %
** Niacin 21 %
** Vitamin B6 3 %
** Magnesium 8 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.