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–+ servings
blueberry lemon cake on a white plate topped with powdered sugar and surrounded by fresh blueberries.
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Lemon Blueberry Upside Down Cake

Prep Time 5 minutes
Cook Time 40 minutes
Servings 12 people

Ingredients

  • 15.25 oz boxed lemon cake mix
  • 3 eggs
  • ½ cup vegetable oil
  • ½ cup water
  • ½ cup milk
  • 2 teaspoon lemon zest
  • 1 teaspoon dried lemon peel (optional)
  • 2 ½ cups fresh blueberries
  • 1 ½ teaspoon sugar
  • ¼ teaspoon coarse salt (optional)
  • 1 ½ tablespoon powdered sugar (for topping)

Instructions

  • Preheat oven to 350°.
  • Line the bottom of a springform pan with parchment paper. Lightly grease the sides of the springform. Set aside.
  • In a medium bowl, whisk together cake mix, eggs, oil, milk, water, lemon zest, and lemon peel (if using) for two minutes.
  • In the bottom of the springform pan, add the blueberries. Sprinkle with sugar and coarse salt (if using).
  • Top blueberries with the cake mix. Spread evenly so all berries are covered. Place springform on a baking sheet and place in the oven to bake for 40 minutes.
  • After 40 minutes, using a toothpick, check the center of the cake. The toothpick should come out clean with only a few small crumbs.
  • Remove cake from oven and allow it to cool. Release the springform pan and remove the outer ring. Place a plate on the cake and flip it so the blueberries are on the top. Remove the parchment liner.
  • Cover if not serving right away. When ready to serve, dust with powdered sugar. Cut into slices and serve.