Lemon Berry Upside Down Cake

Cook Time:





Serves Up To:



Nutrition Information

No nutritional info available at this time


  • 2/3 cup mixed berry, seedless raspberry or blueberry jam

  • 1 cup fresh raspberries

  • 3/4 cup fresh blueberries (sightly heaping)l

  • 4 eggs

  • 1/2 cup sugar

  • 1/3 cup vanilla or lemon Greek yogurt

  • 2 teaspoons lemon extract

  • 1/4 cup butter, melted

  • 3 cups scooped and lightly packed Blue Diamond Almond Flour, Finely Sifted

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt


  1. 1

    Preheat oven to 350°F and lightly butter a 9-inch round baking pan.

  2. 2

    Spread jam in the bottom of the baking dish, spreading very lightly in the center and sprinkle with berries to evenly coat the bottom.

  3. 3

    Beat eggs in a large bowl until foamy. Beat in sugar, yogurt and extract, then beat in butter. Beat in almond flour, baking powder, baking soda and salt.

  4. 4

    Spread evenly over berry mixture and bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let stand for 15 minutes.

  5. 5

    Run a small sharp knife around the edges and place a large flat plate over the top of the pan; carefully invert cake. Let cool completely before serving. Makes 8 servings.

Made with these products:

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