Lemon Blueberry Upside Down Cake is a delightful treat that combines the tartness of lemon with the sweet juiciness of fresh blueberries. This cake not only looks stunning when flipped, showcasing a beautiful layer of fruit, but it also brings a wonderful balance of flavors that makes it perfect for any occasion. Whether you’re serving it for breakfast, dessert, or just because, this cake is sure to impress family and friends alike!
What You’ll Need for Lemon Blueberry Upside Down Cake
To create this delicious cake, gather the following ingredients:
- 15.25 oz (432 g) boxed lemon cake mix
- 3 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) milk
- 2 tsp lemon zest
- 1 tsp dried lemon peel (optional)
- 2 1/2 cups (375 g) fresh blueberries
- 1 1/2 tsp sugar
- 1/4 tsp coarse salt (optional)
- 1 1/2 tbsp powdered sugar (for topping)
Step-by-Step Lemon Blueberry Upside Down Cake Recipe
- Preheat your oven to 350°F (175°C) and line the bottom of a springform pan with parchment paper. Lightly grease the sides to prevent sticking.
- In a medium bowl, whisk together the lemon cake mix, eggs, vegetable oil, milk, water, lemon zest, and dried lemon peel (if using) for about two minutes. The mixture should be smooth and well combined.
- Place the fresh blueberries at the bottom of the prepared springform pan. Sprinkle them with sugar and optional coarse salt to enhance their flavor.
- Pour the cake batter over the layer of blueberries and spread it out evenly.
- Bake the cake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool for a few minutes. Release the springform and carefully flip the cake onto a serving plate, allowing the blueberries to be on top.
- Before serving, dust the top of the cake with powdered sugar for a lovely finishing touch.
How to Serve Lemon Blueberry Upside Down Cake
Serving Lemon Blueberry Upside Down Cake is a joyous occasion! This cake is best enjoyed slightly warm or at room temperature. You can serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to compliment the flavors. Pair it with a cup of tea or coffee for a delightful afternoon treat, or enjoy it as a sweet ending to a family dinner. Garnish with fresh lemon slices or mint leaves for an extra pop of color on the plate.
Expert Tips for Lemon Blueberry Upside Down Cake
- Fresh vs. Frozen Blueberries: While fresh blueberries are preferred for their texture and flavor, you can use frozen blueberries if needed. Just make sure to thaw and rinse them, then drain well to avoid excess moisture in your cake.
- Make It Extra Lemony: If you love lemon, consider adding a tablespoon of lemon juice to the batter for an even more intense citrus flavor. It’s a simple way to elevate this already delicious cake.
- Storage: Store leftover cake in an airtight container at room temperature for up to three days. You can also refrigerate it for longer freshness if you prefer it chilled.
Lemon Blueberry Upside Down Cake FAQs
1. Can I use a different cake mix?
Absolutely! While the lemon flavor is wonderful, you can try this recipe with a vanilla or yellow cake mix for a different taste.
2. Can I make this cake in advance?
Yes! You can bake the cake a day in advance. Just wait to glaze it with powdered sugar until shortly before serving for the best presentation.
3. What can I use if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan, but be cautious when flipping the cake out, as it may be more challenging.
This Lemon Blueberry Upside Down Cake is easy to make and a delight to eat. Its bright flavors and beautiful presentation make it a must-try! So grab those ingredients and treat yourself or surprise someone special with this lovely cake. Happy baking!