Blueberry Lemon Upside Down Cake

There is something so fun about an upside-down cake! They’re always beautiful, full of fruit, and always extra moist! Try some more of our favorite upside-down cakes, like this pineapple, peach, or this delicious caramel apple version!

Blueberry Lemon Upside-Down Cake

I’ve always loved a classic upside-down cake but this blueberry lemon version BLEW me away! First the cake…it’s bursting with lemon zest AND lemon extract, so you know the zingy flavors are on point. Then comes the fresh blueberry topping. The plump sweet blueberries melt into the moist lemon cake as it bakes and every bite is pure heaven. This is an easy and impressive dessert and everyone will devour this blueberry lemon upside-down cake! Blueberry and lemon are the perfect pairing of flavors! If you love this flavor combination like I do, then try this yummy bread, this pound cake, or these fun cookies.

Ingredients Needed

This blueberry lemon upside-down cake is a work of art! Anyone can make it as long as you stick to this ingredients list. Check out the recipe card at the bottom of the post for exact measurements.

Blueberry Topping

Unsalted Butter: The butter melts into the berries and the cake as it bakes and is so yummy! Sugar: Adds sweetness and caramelizes as it heats. Lemon Juice and Zest: Fresh lemon juice and zest are a must! Blueberries: I love using fresh blueberries, but you can use frozen ones!

Lemon Cake

All-Purpose Flour: The base of the dry ingredients. Baking Powder: This helps the cake to rise and get that soft texture. Salt: Enhances the flavors and sweetness of the cake. Butter: Use softened butter! It makes your cake moist and delicious! Sugar: Use granulated sugar for this cake. Eggs: Adds moisture and structure to the cake. Lemon Zest: This brightens the lemony flavors in the cake! Vanilla Extract: Adds sweetness and flavor. Lemon Extract: The extra zing of lemon extract makes this the BEST lemon cake.

Blueberry Lemon Upside-Down Cake Recipe

This cake takes a few steps but it’s pretty easy and SO worth it! I walk you through the recipe with detailed instructions and pictures because I want this recipe to be a success. Trust me, you’ll want to make it again and again!

Blueberry Topping

Lemon Cake

Grease the Pan: Spray the pan well with non-stick cooking spray to ensure the cake will release. I find it works well and that parchment paper isn’t necessary. Slightly Cool: DO NOT completely cool the cake. Let it sit on the counter for about 15 minutes. The cake needs to have a little warmth because it will slide out of the pan easier. Knife: Gently run a knife around the edges of the cake to loosen the sides from the pan before flipping. Use a Plate: Place a large plate or serving platter on top of the cake pan. Make sure it is on the right side! Place one hand on top of the plate then your other hand under the cake pan. Quickly and Gently: The movement to flip the cake should be quick but gentle! Flip both the cake and the plate over together in one motion. Once flipped, lightly tap the top of the cake pan to help release any berries. Slowly lift the cake pan and your beautiful blueberry lemon upside-down cake is revealed!

In the Refrigerator: Place leftover cake in an airtight container then store in the refrigerator for 2-3 days.