Blueberry Almond Upside Down Cake

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blueberry almond upside down cake

Yield: 8 to 10 servings

For the Topping:


  • 50g        Unsalted butter, melted
  • 75g        Light brown sugar
  • 150g      Blueberries, ripe or frozen
  • Butter as needed

For the Batter: 


  • 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® –