Recipes Desserts Fruit Desserts Blueberry Dessert Recipes Blueberry Upside-Down Cake 4.2 (41) 38 Reviews 11 Photos This blueberry upside-down cake recipe starts with a lemony cake that's baked over scrumptious blueberries in a springform pan. It's then inverted so the blueberries are on top! Serve warm with fresh whipped cream. Submitted by Janet C Belanger Updated on July 28, 2023 Save Rate Print Share Close Add Photo 11 11 11 11 Prep Time: 30 mins Cook Time: 1 hr Additional Time: 10 mins Total Time: 1 hr 40 mins Servings: 10 Yield: 1 9-inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings Topping: 2 cups fresh blueberries ½ cup white sugar 2 tablespoons all-purpose flour 2 tablespoons grated lemon zest Cake: 1 cup white sugar 1/2 cup unsalted butter, softened 3 large eggs 1 tablespoon grated lemon zest 1 teaspoon almond extract 2 cups all-purpose flour 4 teaspoons baking powder 3/4 cup milk Finishing: 1/2 cup slivered almonds, toasted Directions Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan. Make the topping: Combine blueberries, sugar, flour, and lemon zest in a bowl. Toss until blueberries are coated, then pour into the prepared pan. Make the cake: Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then stir in lemon zest and almond extract. Stir flour and baking powder together in a small bowl; beat into butter mixture alternately with milk, mixing just until incorporated. Pour cake batter over blueberries in the pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes. Place a serving plate over the top of the pan and carefully invert the cake and plate together so the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of the cake and serve warm. I Made It Print 63 home cooks made it! Nutrition Facts (per serving) 374 Calories 14g Fat 57g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 374 % Daily Value * Total Fat 14g 18% Saturated Fat 7g 33% Cholesterol 82mg 27% Sodium 228mg 10% Total Carbohydrate 57g 21% Dietary Fiber 2g 8% Total Sugars 34g Protein 7g 13% Vitamin C 5mg 6% Calcium 163mg 13% Iron 2mg 11% Potassium 140mg 3% * 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.