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2021 Food Box #13 - Wild Blueberry Lemon Upside Down Cake Recipe

Wild Blueberry Lemon Upside Down Cake Recipe


Blueberry Topping:

  • 4 tablespoons unsalted butter

  • ½ cup sugar

  • 2 teaspoons lemon zest

  • 1 tablespoon fresh lemon juice

  • 2½ cups fresh wild blueberries

Lemon Sponge Cake:

  • 1½ cups all purpose flour

  • 1½ teaspoon baking powder

  • ½ teaspoon salt

  • 1/2 cup butter softened

  • 1 cup sugar

  • 2 large eggs

  • 1 tablespoon lemon zest

  • 1 teaspoon vanilla extract

  • ½ teaspoon lemon extract


  • Preheat the oven to 350 degrees. Butter the sides of a 9 inch round sponge cake pan and set aside.

To make the wild blueberry topping:

  • In a small saucepan add the butter, sugar, lemon zest and lemon. Cook for about 2 minutes until the mixture starts to bubble. Stir in the wild blueberries and pour into the bottom of your prepared pan.

To make the cake:

  • In a medium sized mixing bowl whisk together the flour, baking powder and salt. Set aside.

  • In a stand mixture add butter and sugar. Beat together until fluffy about 2 minutes. Add in the eggs one at a time, followed by lemon zest, vanilla, and lemon extract. Add in the dry ingredients and continue to mix until combined.

  • Add the batter to the top of the wild blueberry mixture and spread evenly on the top. Bake for 45-50 minutes or until cake is firm to the touch. Let cake rest for 10 minutes and then flip over and serve.

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