For every small batch blueberry recipe I make, what I love most is how the blueberries literally burst into jammy goodness when baked. And this 6-inch blueberry lemon upside down cake is no different. A generous layer of blueberries held together with brown sugar bakes into a blueberry-like caramel under a buttery plush cake, brightened with lemon.
This little blueberry cake demonstrates that blueberries have far more range than just being stuffed into a batch of soft blueberry muffins made with almond flour. Or beneath a layer of buttery crumb in small batch blueberry bars. Oh, no. They show off proudly on top of this cake.
And as much as I love the simplicity of this cake, I stared at it for what seemed like an hour and determined it does need a little decoration. Doesn’t every cake?! But you don’t just cover up blueberry goodness. A simple squeeze of whipped cream through a star tip was the answer. And if I do say so myself, it is so striking! 🤩
I’m going to admit it – I have taken blueberry to the limit with this cake and decorated it with dollops of blueberry whipped cream made from coconut milk. Because, you know, there is no such thing as too much blueberry!
Let’s Make Cake
- Start with the blueberry layer and toss them with brown sugar in a small mixing bowl.
- Arrange the blueberries into a snug layer on the bottom of a lined cake pan. This will keep them moving around too much and from sticking to the pan.
Tip! Fresh blueberries are best for flavor and texture. Frozen blueberries will work, but may get a little more soft when baked.
- Cream the butter and sugar in a mixing bowl until light and fluffy.
- Add the lemon juice & zest, egg, and vanilla. Mix until smooth.
Tip! The batter will look curdled, which is ok. This is just the lemon juice reacting with the milk fats in the butter.
- Next, add the flour mix in two increments. This ensures all the ingredients are well combined. Sprinkle half of the flour mix – along with the buttermilk – over the wet ingredients. Mix. Then add the remaining flour.
- Mix just until no dry streaks remain. Pour the cake batter over the top of the blueberries and spread out evenly with a spatula. Bake the cake for about 35 minutes, or until a toothpick comes out clean.
A Couple Blueberries May Float In The Cake
What I realized after testing the upside down cake a few times is I have to let the blueberries be themselves. Meaning, there is no sure-fast way to make sure a blueberry or two doesn’t go rogue and sneak into the cake.
If this happens, it just means those little berries are a little lighter than the others. But I’m not mad about it. That single blueberry will release juices into the cake, which the home baker in me loves!
Let the cake cool in the pan for 10 minutes, then invert the cake directly onto a wire rack to cool. A couple of blueberries may stick to the parchment – just snuggle them back into their spot on the cake.
Tip! Don’t let the cake cool in the pan longer than 10 minutes. If it gets too cool, a lot (if not all) of the blueberries will stick to the parchment.
The bright blueberry and lemon combo makes this cake perfect from an Easter spring dessert to a 4th of July summer picnic. I like to make it for Father’s Day because my husband loves the lemon cake. What about you? Let me know in the comments below if you made the cake for a special occasion! ⭐
Small Blueberry Lemon Upside Down Cake
EQUIPMENT
INGREDIENTS
- ½ cup (74 g) fresh blueberries
- 1 tablespoon (12 g) brown sugar, light or dark (or granulated sugar)
- ¾ cup (93.75 g) all-purpose flour
- ⅓ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons (56 g) unsalted butter, room temperature
- ½ cup (100 g) organic cane sugar (or granulated sugar)
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons (29.57 ml) fresh lemon juice (from 1 lemon)
- ½ teaspoon lemon zest (from 1 lemon)
- ¼ cup (59.15 ml) buttermilk, room temperature
INSTRUCTIONS
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the bottom of a 6-inch cake pan with a piece of parchment paper cut to fit. Grease and flour the pan and paper.
- In a small bowl, mix the blueberries with the brown sugar. Spread the blueberries evenly into the bottom of the cake pan.1/2 cup fresh blueberries, 1 tablespoon brown sugar, light or dark
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt.3/4 cup all-purpose flour, 1/3 teaspoon baking powder, 1/8 teaspoon baking soda, 1/4 teaspoon salt
- In a medium mixing bowl, add the butter and sugar. Use a hand held mixer on medium speed and beat until light and fluffy – about 2 minutes. Add the egg, vanilla, lemon juice, and zest. Beat until well combined. The mixture will look curdled, which is ok.4 tablespoons unsalted butter, room temperature, 1/2 cup organic cane sugar, 1 large egg, 1/2 teaspoon vanilla extract, 2 tablespoons fresh lemon juice, 1/2 teaspoon lemon zest
- Sprinkle 1/2 of the dry ingredients over the wet. Mix until just combined. Next, add the buttermilk and mix to combine. Add the last 1/2 of the dry ingredients and mix until smooth and no dry streaks remain.1/4 cup buttermilk, room temperature
- Pour the batter over the blueberries in the prepared cake pan. Smooth out with a spatula. Bake for 35 minutes, or until the cake is golden on top, springy to the touch, and a toothpick inserted in the middle comes out clean.
- Let the cake cool in the pan set on a wire cooling rack for 10 minutes. Run a sharp knife or offset spatula around the cake to loosen from the pan. Then, invert the cake onto the wire rack. Carefully remove the piece of parchment paper and allow the cake to cool completely before transferring to a serving plate.
- Top with your favorite whipped topping, ice cream, or whipped coconut cream.
RECIPE NOTES
- Serving Size – This is a small cake recipe that can be doubled. Use an 8-inch round cake pan.
- Yield – As written, the cake will yield 4 to 6 slices depending on how large you cut them.
- Blueberries – I recommend fresh blueberries as they will provide more flavor and jammy texture when baked.
- Lemon – For a stronger lemon flavor, add more zest vs. juice. Too much liquid will change the texture of the cake.
- Buttermilk – To make homemade buttermilk, add 3/4 teaspoon to a liquid measuring cup, then fill with milk to the 1/4 cup line.
- Cake Storage – The cake can be stored covered at room temperature for up to 3 days. To freeze the cake, wrap tightly in plastic wrap and place in a freezer bage. Freeze for up to 3 months and thaw in the refrigerator.
NUTRITION ESTIMATES
about the author ...
With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers! I’ve tested, written, and photographed the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!