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Ingredients

8 tablespoons unsalted butter, divided, at room temperature 1 cup white sugar, divided ½ teaspoon ground cinnamon ½ teaspoon allspice 2 (6 ounce) containers fresh blueberries 1 large egg 1 teaspoon vanilla extract lemon, juiced ½ teaspoon lemon zest 1 ¼ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt ½ cup milk

Nutrition Info

317.2 calories carbohydrate: 49.1 g cholesterol: 55 mg fat: 12.8 g fiber: 2.5 g protein: 3.9 g saturatedFat: 7.7 g servingSize: - sodium: 182.1 mg sugar: 30.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract, beat well. Beat in lemon juice and zest on low speed.
Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.

1 8-inch cake

Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.