Blueberry Upside Down Cake

How to Create a Blueberry Upside-Down Cake – Step-by-Step Guide

Comprehensive and straightforward instructions, along with ingredient measurements, can be found in the recipe card located at the end of this article.

Step One

Begin by preheating your oven to 180 degrees Celsius (fan mode).

Step Two

Combine the brown sugar, butter, and lemon juice to create a smooth mixture.

Step Three

Spread this mixture evenly across the bottom and along the sides of a 25cm cake pan.

Step Four

Sprinkle the blueberries on top, distributing them uniformly.

Step Five

For the sponge, blend the butter and caster sugar together. An electric hand whisk works well, but feel free to mix by hand if that’s your preference.

Step Six

Incorporate the vanilla and the zest of the lemon into the mixture.

Step Seven

Add the eggs, one at a time, whisking thoroughly.

Step Eight

Stir in the flour along with the baking powder.

Step Nine

Continue whisking until the batter is smooth and well combined.

Step Ten

Gently pour the cake batter over the blueberries, making sure to spread it out evenly.

Step Eleven

Bake in the center of the oven for 30-35 minutes, using a skewer to check that the center is fully cooked.

Step Twelve

Allow the cake to cool completely in the tin before flipping it out.

I typically turn it upside down in the tin before carefully removing the sides. This leaves just the bottom on the blueberries. Then, I slide a large, sharp knife underneath to ensure it comes off effortlessly. It’s much simpler when it’s cool.