This berry packed upside-down cake is perfect for dessert or brunch, served with a dollop of sweetened sour cream.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Upside-Down Blueberry-Lemon Cake
Total:
2 hr 40 min
Prep:
30 min
Inactive:
1 hr
Cook:
1 hr 10 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 40 min
Prep:
30 min
Inactive:
1 hr
Cook:
1 hr 10 min
Yield:
8 servings
Level:
Easy

Ingredients

Caramel Topping:
Cake:

Directions

Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.

For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.

For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.

Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.

Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Food Network Kitchen

Classic Breakfast Coffee Cake

Recipe courtesy of Alex Guarnaschelli

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Beehive Cake

Recipe courtesy of Basque Boulangerie Cafe

Rum Cake - Semi-Homemaker Recipe

Recipe courtesy of Jennifer Martinez

Upside-Down Cornbread Cake

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword