The Recipe Critic · by Alyssa Rivers
Blueberry Lemon Upside-Down Cake
NUTRITION · PER SERVING70M COOK
CAL 21%·PRO 10%
CARBS 58G56% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER40G TOTAL SUGAR
FAT 19G41% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist lemon sponge cake topped with caramelized blueberries. Bright citrus flavor with juicy berry sweetness. A showstopping dessert.
dessertamericanbaked good🥣 mixer🥧 baking dish🥄 saucepan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 4 tablespoons unsalted butter
- ½ cup granulated sugar
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 2½ cups fresh blueberries
- 1½ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1/2 cup unsalted butter, (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
At a glance
PER SERVING · TIME 70M
CAL 21%·PRO 10%
CARBS 58G56% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER40G TOTAL SUGAR
FAT 19G41% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 45m
- Sodium
- 164mg
- Total sugar
- 40g
- Added sugar
- ≥35g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 149mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.