Blueberry Almond Upside Down Cake

Yield: 8 to 10 servings


Ingredients Preparation
  • 50g
    unsalted butter, melted
  • 75g
    light brown sugar
  • 150g
  • as neededAs needed


Ingredients Preparation
  • 180g
    cake flour
  • 8g
    baking powder
  • 2g
  • 110g
    light brown sugar
  • 60g
    unsalted butter, room temperature but not greasy
  • 60g
    whole eggs, room temperature
  • 5g
    lemon juice
  • 2g
    lemon zest
  • 75g
    Buttermilk, room temperature
  • 225g


  1. Preheat the oven to 325°F.
  2. Butter an 8″ round cake pan. Brush the melted butter on the bottom and sides of the cake pan. Sprinkle in the brown sugar. Add the blueberries.
  3. For the batter, combine the flour, baking powder, and salt in a small bowl.
  4. In the bowl of a mixer fitted with the paddle, beat the brown sugar, American Almond® almond paste, and butter until smooth. Add eggs, lemon juice, and zest. Alternate the flour mixture and buttermilk until combined.
  5. Scrape half of the batter into the blueberry-lined soufflé dish. Top with the blueberries. Add the remaining batter then level it with a spatula.
  6. Bake the cake until it is lightly browned, approximately 45 to 50 minutes.
  7. Remove the cake from the oven. Immediately invert it onto a flat serving dish.
  8. Once cool, drizzle the cake with white icing (powdered sugar + milk) and garnish with American Almond® almond brittle crunch.

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