This lemon blueberry upside-down cake is the perfect balance of fresh, sweet, and comforting. Juicy blueberries bake into a glossy syrup with a lemon cake, creating a dessert that looks impressive with very little effort. Finished with a light mascarpone frosting.
Related: Blueberry White Chocolate Cookies
Ingredients
Cake Mix
Keeps the recipe quick and reliable while still delivering a soft, fluffy crumb.
Butter
Adds richness and moisture to the cake.
Eggs
Provide structure and help the cake rise properly.
Water
Brings the batter together and keeps the cake light.
Lemon Zest
Adds bright, fresh lemon flavor without extra acidity.
Blueberries
Become soft and jammy as they bake, creating the sweet topping once the cake is flipped.
Sugar
Helps the blueberries release their juices and form a syrup.
Lemon Juice
Balances the sweetness and enhances the blueberry flavor.
Heavy Whipping Cream
Whipped until fluffy to create a light, airy base for the frosting that balances the richness of the mascarpone without feeling heavy.
Powdered Sugar
Sweetens the frosting while keeping it smooth.
Mascarpone
Adds a rich, creamy texture with a mild flavor that pairs perfectly with lemon and blueberries.
Instructions
Preheat oven to 350
Heat the blueberries with sugar and lemon juice to form a syrup
Pour into the bottom of a 13X9 inch pan
Mix all cake ingredients together
Pour the batter into the pan
Bake for 30-45 minutes
When the cake is cool, flip it upside down onto a tray or cooling rack
Mix the mascarpone, powdered sugar, and heavy cream until thoroughly combined
Spread the mascarpone on top of the upside down cake
Tips
If you don’t have boxed cake mix, combine 2 ¼ cups all-purpose flour, 1 1/4 cups granulated sugar, and 3 tsp baking powder
Turn this recipe into mini upside down cakes by using muffin cups
Related: Ways to upgrade a brownie
Lemon Blueberry Upside Down Cake
Ingredients
Cake:
- 1 box of Cake mix
- 1/2 cup butter
- 3 eggs
- 1 cup water
- 1 tbsp Lemon zest
Blueberry syrup:
- 1 1/2 cup Blueberries
- 2 tbsp Sugar
- 1 tbsp Lemon juice
Mascarpone frosting:
- 2 cup heavy whipping cream
- 1 1/2 cup powdered sugar
- 16 oz mascarpone
Instructions
- Preheat oven to 350
- Heat the blueberries with sugar and lemon juice to form a syrup
- Pour into the bottom of a 13X9 inch pan
- Mix all cake ingredients together
- Pour the batter into the pan
- Bake for 30-45 minutes
- When the cake is cool, flip it upside down onto a tray or cooling rack
- Mix the mascarpone, powdered sugar, and heavy cream until thoroughly combined
- Spread the mascarpone on top of the upside down cake
