A delightful twist on the classic blueberry upside-down cake, featuring a hint of lemon and a moist, fluffy texture.
Preheat your oven to 350°F (175°C).
Make sure your oven is fully preheated to ensure even baking.
In a small saucepan, melt the butter for the topping and stir in the sugar until dissolved. Pour this mixture into the bottom of the baking pan.
Stir continuously to prevent the sugar from burning.
Evenly spread the blueberries over the butter and sugar mixture in the pan.
Ensure the blueberries are evenly distributed for a uniform topping.
In a mixing bowl, whisk together the flour, baking powder, and salt.
Sift the dry ingredients for a lighter batter.
In another bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Use room temperature butter for easier mixing.
Beat in the eggs one at a time, followed by the vanilla extract and lemon juice.
Add the eggs gradually to prevent the mixture from curdling.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Do not overmix to keep the batter tender.
Pour the batter over the blueberries in the pan, spreading it evenly.
Use a spatula to spread the batter evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate. Serve warm or at room temperature.
Run a knife around the edges of the pan to help release the cake.
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