Lemon Yogurt Upside-Down Cake with Blueberries
Moist yogurt cake topped with caramelized lemon slices and fresh blueberries, baked upside down for a stunning presentation. This american-inspired desserts ready in about 60 minutes layers divided unsalted butter, divided granulated sugar, large, thinly sliced lemon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 tbsp, divided unsalted butter
- 3/4 cup, divided granulated sugar
- 1 large, thinly sliced lemon
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup plain Greek yogurt
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Instructions
- Step 1: Preheat oven to 350°F. In a 9-inch round cake pan, melt 4 tbsp unsalted butter over low heat. Stir in 1/3 cup granulated sugar until dissolved and bubbling gently.
- Step 2: Arrange 1 large thinly sliced lemon evenly over the butter-sugar mixture, then sprinkle 1 cup fresh blueberries on top.
- Step 3: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- Step 4: In a separate large bowl, beat 1 cup plain Greek yogurt, 3 large eggs, 1/3 cup granulated sugar, 2 tbsp unsalted butter (softened), 1 tsp vanilla extract, and 1 tbsp lemon zest until smooth and creamy.
- Step 5: Gradually fold the dry ingredients into the wet ingredients until just combined, careful not to overmix.
- Step 6: Pour the batter gently over the lemon and blueberry layer in the pan, smoothing the top with a spatula.
- Step 7: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
- Step 8: Let the cake cool in the pan for 15 minutes, then invert onto a serving plate to reveal the caramelized lemon and blueberry topping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Yogurt Upside-Down Cake with Blueberries take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon Yogurt Upside-Down Cake with Blueberries?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon Yogurt Upside-Down Cake with Blueberries?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Yogurt Upside-Down Cake with Blueberries for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Yogurt Upside-Down Cake with Blueberries?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
