Blueberry Almond Upside Down Cake

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Yield: 8 to 10 servings



  • Butter for dish, as needed
  • 50g unsalted butter, melted
  • 75g light brown sugar
  • 150g blueberries, ripe or frozen



  • 180g cake flour
  • 8g baking powder
  • 2g salt
  • 110g light brown sugar
  • 150g American Almond® Almond Paste
  • 60g unsalted butter, room temperature
  • 60g whole eggs, room temperature
  • 5g lemon juice
  • 2g lemon zest, grated
  • 75g buttermilk, room temperature
  • 225g ripe or frozen blueberries


  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.

Recipe courtesy of American Almond® –