Blueberry-Lemon Upside-Down Cake

  • 16 Sep - 22 Sep, 2017
  • Mag The Weekly
  • Cookery


· 1½ cups all purpose flour
· 1½ tsp baking powder
· ½ tsp salt
· 1 stick butter at room temperature
· 1 cup sugar
· 1tbsp lemon zest
· 1tsp vanilla extract
· ½ tsp lemon oil
· 2 large eggs

For topping:

· 4tbsp unsalted butter
· ½ cup sugar
· 2tsp lemon zest
· 1tbsp fresh lemon juice
· 2½ cups fresh blueberries


Preheat the oven to 175°C. Prepare a 9-inch round sponge cake pan by greasing the side with butter. In a small pan, melt the butter then add sugar, lemon zest and lemon juice. Heat the mixture until it starts to bubble up, cook for about two minutes then pour it into the prepared pan and swirl to evenly coat the base. Add the blueberries to the pan, gently pressing them down with the palm of your hand and covering the base. Add the flour, baking powder and salt to a bowl and whisk to mix then set aside. In the bowl of a stand mixer, beat the softened stick of butter with the sugar until light and no longer grainy, scraping down as needed.

Add the lemon zest, vanilla and lemon oil, and beat until well mixed. Add the eggs one at a time, scraping down and mixing well before adding the next egg. Pour in half of the flour mixture to the batter and mix on low speed until incorporated. Add the rest of the flour and mix. Using a spatula, transfer the cake batter to the pan and spread evenly over the blueberries. Bake for about 45-50 minutes and the sponge is firm to the touch. Let the cake rest for 10 minutes before placing a plate large enough to hold the cake, on top of the sponge. Carefully lift the cake and plate, and flip them over.