Blueberry Upside Down Cake

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

Comprehensive, straightforward instructions and measurements are presented in the recipe card at the conclusion of this article.

Step One

Preheat the oven to 180 degrees Celsius (fan-assisted).

Step Two

Combine the brown sugar, butter, and lemon juice until achieving a smooth mixture.

Step Three

Distribute into the base and along the edges of a 25cm cake tin.

Step Four

Introduce the blueberries and ensure they are scattered evenly.

Step Five

For the sponge, combine the butter and caster sugar. I utilize an electric hand whisk, but you may do it manually if that’s your preferred method for making a sponge cake.

Step Six

Incorporate the vanilla and grated lemon zest.

Step Seven

Whisk in the eggs, one at a time.

Step Eight

Add the flour and baking powder.

Step Nine

Whip until the mixture is smooth.

Step Ten

Pour the cake batter over the blueberries and spread it evenly.

Step Eleven

Bake in the center of the oven for 30-35 minutes, utilizing a skewer to ensure the center is cooked through.

Step Twelve

Allow to cool completely in the tin before inverting and gently removing.

I turn mine in the tin, prior to easing the edges off, retaining just the loose base on the blueberries. Then, I slide a large, sharp knife underneath, allowing it to release effortlessly. It’s simpler when it’s cooled.