Whole Lemon Blueberry Upside Down Cake (Gluten Free)

Whole Lemon Blueberry Upside Down Cake (Naturally Gluten Free!)

Recipe By: Ananda Kaplan
Serves: 8-10

This cake is the ultimate celebration of spring — bright, floral and bursting with blueberries, as beautiful to look at as it is to eat. Healthy enough to enjoy for breakfast, impressive enough to serve at any dinner party. The batter comes together effortlessly in a blender or food processor, making it as simple to make as it is stunning to serve. It is genuinely good for you, sweetened only with honey and made with almond flour, yet so delicious you will not miss the refined sugar for a single second. Also it is just as delicious the next day — unlike many gluten free cakes that dry out in the fridge, this one stays incredibly moist.

The secret lies in a well known Sicilian technique — boiling the lemons whole before blending them straight into the batter, skins, pith and all. Incorporating the whole lemon unlocks the potent phytonutrients concentrated in the skin and pith — compounds known to support cellular protection against oxidative damage. The process also transforms any bitterness into sweet floral undertones while keeping the cake incredibly moist, delivering on every level — simple, show-stopping, healthy and utterly delicious.

Ingredients

Blueberry Base: 

• 2 cups (1 pint) fresh blueberries
• 1 tablespoon honey
• Zest and juice of ½ lemon

Wet:

• 2 whole lemons
• ¼ cup each of: olive oil, milk (dairy or non-dairy), honey
• 2 eggs
• ½ tsp vanilla extract

Dry:

• 2 cups (200g) almond flour
• 2 tablespoon cornstarch
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ~1 tablespoon fresh thyme leaves or rosemary (or 1 teaspoon dried)

For best results, use organic lemons and blueberries. Since the whole lemon, including the skin and pith, is blended into the batter, organic is especially important here to avoid any wax or pesticide residue.

Directions

1. Boil lemons in a pot of water for 30 minutes, then cool completely. To speed up the cooling process, cut them open and place in the freezer for 8–10 minutes. (Can be done up to 3 days ahead and refrigerated.)

2. Preheat the oven to 350°F. Grease a 9" round cake pan, line with parchment, then mix blueberries, honey, lemon zest and juice and spread evenly over the base.

3. Trim the ends off the cooled lemons, remove any seeds and blend in a food processor or blender until smooth. Add olive oil, milk, honey, eggs and vanilla and blend until airy.

4. Add almond flour, cornstarch, baking powder, baking soda, salt and thyme and blend until just incorporated — don’t over-blend.

5. Pour batter over the blueberry base and bake for 35–45 minutes until golden and a skewer comes out clean. Don’t open the oven before 30 minutes — lower to 325°F if browning too quickly.

6. Cool in tin for 15–20 minutes. Run a knife around the edge, place a plate on top and flip the cake over. Remove tin and parchment to reveal the blueberry top. ENJOY!

Recommended Topping & Garnish

(View photo for presentation inspiration)

• Fresh blueberries
• Lemon slices
• Thyme or rosemary leaves
• Whipped Honey Lemon Greek Yogurt
  • 2 cups Greek yogurt
  • 1 tablespoon honey
  • Zest of 1 lemon

Whisk together until light and fluffy. Keep refrigerated until ready to serve.

Note: Serve the whipped yogurt on the side rather than spreading it over the cake — this keeps the cake from getting soggy if there are leftovers, and lets guests add as much (or as little) as they like.

Notes

• Store covered in the refrigerator for up to 5 days. The cake stays just as moist and delicious as the day it was made, with the flavors continuing to develop beautifully. Serve cold or bring to room temperature before serving. The whipped Greek yogurt topping is best added fresh or stored separately.

Nutrient Highlights

• Whole Lemons: Using the whole lemon, including the zest, provides a highly concentrated dose of citrus flavonoids and vitamin C. These powerful antioxidants help neutralize free radicals, support a robust immune system, and naturally enhance the absorption of nutrients from other foods.

• Blueberries: Renowned for their high levels of anthocyanins, the potent antioxidants that give them their deep blue color. These compounds are strongly linked to reduced inflammation, protection against cellular DNA damage, and overall brain and heart health.

• Almonds: A fantastic source of heart-healthy monounsaturated fats, plant-based protein, and digestive fiber. They are also rich in vitamin E, a crucial fat-soluble antioxidant that helps protect your cell membranes from oxidative stress.

• Honey: A natural sweetener that offers trace minerals and a variety of protective polyphenols. These antioxidants help combat oxidative stress and can provide soothing, natural antimicrobial benefits to support overall wellness.

• Thyme or Rosemary: Fresh or dried woody herbs are incredibly concentrated sources of protective plant compounds. Both thyme and rosemary contain rosmarinic acid, a potent polyphenol widely studied for its strong anti-inflammatory and antioxidant properties.