There’s something so special about the combination of bright, zesty lemon and juicy blueberries, especially when they come together in a beautifully baked upside down cake. As the cake bakes, the blueberries soften into a sweet, jammy topping that makes every slice as stunning as it is delicious. Once flipped, the vibrant blueberry topping creates a gorgeous presentation that looks impressive with very little effort.
This Upside Down Blueberry Lemon Cake is soft, moist, and bursting with fresh citrus flavor in every bite. The tender lemon cake perfectly balances the sweetness of the blueberries, creating a dessert that’s light enough for spring and summer yet comforting enough to enjoy all year long. Whether you’re serving it for brunch, an afternoon coffee break, or as the centerpiece of a family gathering, this easy homemade cake is guaranteed to become a recipe you’ll reach for again and again.
Ingredients
- Flour— 1-1/2 cups
- Cornstarch— 1 tablespoon
- 2 Eggs
- Lemon Zest— 1 tablespoon
- Milk— 1/2 cup
- Vegetable Oil— 1/4 cup
- Sour Cream— 1/2 cup
- Lemon Juice— 1/2 cup
- White Sugar— 3/4 cup
- Brown Sugar— 1/4 cup
- Salt— 1 teaspoon
- Baking Powder— 1-1/2 teaspoons
- Baking soda—1/4 teaspoon
- Lemon Extract— 1 teaspoon
- Vanilla Extract— 1/2 teaspoon
Blueberry Layer
- Blueberries— 2-1/2 cups (fresh or frozen)
- White Sugar— 1/2 cup
- Lemon Juice— 2 tablespoons
- Ground Ginger— 2 teaspoons
What You’ll Need
- 9 Inch Cake Pan
- 2 Mixing Bowls
How to Make Upside Down Blueberry Lemon Cake
- Preheat oven to 350F.
- First prepare the blueberry topping. In a medium sized mixing bowl, combine blueberries, white sugar, lemon juice, and ground ginger. Stir until the blueberries are completely coated with other ingredients then set aside.
- Now for the cake batter. In a large mixing bowl whisk together the eggs, vegetable oil, sour cream, lemon juice, lemon zest, lemon extract, and vanilla extract.
- Fold in the flour, cornstarch, white sugar, brown sugar, baking powder, baking soda, and salt. While folding ingredients together, alternate between pouring milk and folding. Combine completely until no white streaks of flour remain.
- Pour the blueberries into a well greased 9 inch cake pan, forming an even layer then evenly pour in the cake batter, covering the blueberries.
- Bake for 50 minutes or until a toothpick comes out clean when poked.
- Allow the cake to cool in the pan for an hour before flipping the cake out of the pan blueberry side up.
- Slice and enjoy.
If you’ve enjoyed this recipe or found it helpful, you can support my work by buying me a coffee ☕. There’s absolutely no pressure—just having you here means so much—but every little bit helps me keep creating, testing, and sharing more recipes with you. Thank you for being part of this baking journey 💛
Let us know what you thought of this Upside Down Blueberry Lemon Cake. Check out some of our other yummy dessert recipes and feel free to browse our digital baking magazines.