Lemon Blueberry Upside-Down Cake

This light lemon upside-down cake is inverted to reveal a sugary topping of fresh blueberries spiced with cinnamon and allspice.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 317 Calories

Ingredients

• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup milk
• ½ teaspoon ground cinnamon
• 1 ½ teaspoons baking powder
• 1 ¼ cups all-purpose flour
• 1 large egg
• ½ teaspoon lemon zest
• 1 cup white sugar, divided
• lemon, juiced
• ½ teaspoon allspice
• 2 (6 ounce) containers fresh blueberries
• 8 tablespoons unsalted butter, divided, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.

Step 2

Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.

Step 3

Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.

Step 4

Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.

Step 5

Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.