Blueberry Upside Down Cake

How to Make Blueberry Upside-Down Cake – Step-by-Step Instructions

Detailed, simple directions and measurements can be found in the recipe card at the very bottom of this page.

Step One

Set the oven to 180 degrees C (convection fan option).

Step Two

Combine the brown sugar, butter, and lemon juice until you get a silky paste.

Step Three

Spread it over the base and up the edges of a 25cm cake tin.

Step Four

Tip in the blueberries and distribute them evenly.

Step Five

For the sponge, cream together the butter and caster sugar. I use an electric hand whisk, though you can mix it by hand if that’s your usual approach for sponge cakes.

Step Six

Stir in the vanilla and finely grated lemon zest.

Step Seven

Add the eggs gradually, whisking in one at a time.

Step Eight

Fold in the flour and baking powder.

Step Nine

Beat just until the mixture is smooth.

Step Ten

Spoon the cake batter onto the blueberries and level it out evenly.

Step Eleven

Bake at the middle of the oven for 30-35 minutes; check that the middle is done with a skewer.

Step Twelve

Allow it to cool completely in the tin before turning it out and loosening it.

I invert mine while it’s still in the tin, then gently detach the sides, leaving only the detached base resting on the blueberries. After that, I slide a large, sharp knife underneath to help it come away smoothly. Waiting until it’s cool really helps.