Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.
Ingredients
- unsalted butter, divided, at room temperature: 8 Tbsp
- white sugar: 1 cup (divided)
- ground cinnamon: 0.5 tsp
- allspice: 0.5 tsp
- containers fresh blueberries: 2 piece (6 ounce)
- egg: 1 piece
- vanilla extract: 1 tsp
- lemon: (juiced)
- lemon zest: 0.5 tsp
- ¼ cups all-purpose flour: 1 piece
- ½ teaspoons baking powder: 1 piece
- salt: 0.25 tsp
- milk: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
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Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
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Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
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Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
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Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.
