Lemon Blueberry Upside Down Cake (Grain Free, Refined Sugar Free)
If you’re looking for the perfect dessert to impress at your next summer gathering, this Lemon Blueberry Upside Down Cake has your name written all over it. With a soft, fluffy crumb and a caramelized blueberry topping, it’s the kind of treat that looks stunning and tastes even better. And here’s the best part? It’s completely grain free, refined sugar free, and dairy free but you’d never guess it! Fresh, tangy, bright, and naturally sweet, it’s the perfect summertime dessert.
It’s blueberry season, and I’m taking full advantage by adding blueberries to my day whenever and wherever possible. This Lemon Blueberry Upside Down Cake is my current favorite way to incorporate this superfood. It’s full of fresh, summery flavors, super easy to make, and turns out perfect every single time. Soft, fluffy, and gooey with that juicy blueberry topping… it looks fancy, but it couldn’t be more low-effort. Only a few simple ingredients, but the flavor? Bright, refreshing, and so satisfying.
Watch Me Make Lemon Blueberry Upside Down Cake
The cake itself is soft, fluffy, and bursting with lemon flavor. The blueberry topping is gooey and sweet—like the dreamiest jam you’ve ever had. Top it off with a blueberry glaze, and you’ve got a cake that feels restaurant-worthy. The only twist? It’s made with better-for-you ingredients, no refined sugar, and it’s completely grain free. Major yes from me.
What makes this cake healthier? It’s made with almond flour, grass-fed ghee, fresh lemons, raw honey, pasture-raised eggs, and heart-healthy olive oil. It’s naturally lower in sugar, full of healthy fats, fiber from the blueberries, and energizing carbs from the honey. If you’re dairy free, you can sub the ghee for a dairy-free butter. I don’t recommend flax eggs for this one—the almond flour won’t respond the same way and you might lose that perfect texture. If you want to try it out? Feel free and let me know how it turned out! You guys can be my guinea pigs!
This one’s an absolute winner for summer get-togethers—Memorial Day, Fourth of July, you name it. It’s easy, it’s impressive, and it tastes absolutely perfect. If you want to impress your friends and fam with your healthy baking skills, this is the one to make!
Why You’ll Love This
Crowd Pleaser - Sweet, fluffy, and bursting with lemon-blueberry goodness. No one will guess it’s a healthier twist. It’s also perfect to make the day ahead for summer get togethers and holds up well in the fridge.
Lower In Sugar - Naturally sweetened with raw honey and blueberries. No refined sugars here. If you don’t like honey you could also use maple syrup, agave, or monkfruit. Just make sure it’s a liquid sweetener.
Easy To Make - Simple ingredients and minimal steps, but it looks like a total showstopper. It’s ready to go in 30 minutes!
Dietary Friendly - Grain-free, dairy-free (optional), and completely refined sugar free.
What You’ll Need
Almond Flour - Gives that soft, fluffy texture while keeping it grain-free.
Lemon Zest
Lemon Juice - Fresh is best!
Eggs - Pasture-raised if possible. I don’t recommend flax eggs for this one—almond flour doesn’t absorb it the same way.
Olive Oil - Adds moisture and healthy fats. Use a light one so it doesn’t overpower the flavor.
Almond Milk (Or milk of choice) - Or any milk you like! Coconut also works well.
Raw Honey - Naturally sweetens without refined sugar. Maple syrup, date syrup, agave, or monkfruit also works, but make sure it’s a liquid sweetener.
Frozen Wild Blueberries - I love using frozen for this because they tend to release more juices.
Date Sugar - Sweetens the topping while keeping things unrefined. Coconut sugar is a good swap.
Grassfed Ghee - Swap for grassfed or dairy free butter if preferred.
Coconut Butter - For that silky, dreamy glaze. I don’t really recommend substituting this, but you could use a powdered sugar or monkfruit if you want.
Blueberry Jam - Choose one with no added sugar if possible.
How To Make
Preheat your oven to 350°F. Line a round cake pan with parchment paper.
In a small saucepan, melt the ghee over low heat. Stir in the date sugar and frozen blueberries. Cook until the mixture is thick, glossy, and jammy. Pour into the bottom of the cake pan and spread evenly.
In a large bowl, whisk together the wet ingredients (eggs, lemon juice, zest, honey, almond milk, olive oil, and ghee).
Add the almond flour, baking powder, baking soda, and salt. Fold until just combined.
Pour the batter over the blueberry layer and spread it to the edges.
Bake for 25–30 minutes, or until puffed and golden. A toothpick should come out with just a few moist crumbs.
Let the cake cool in the pan for 20 minutes.
While it cools, make the glaze: melt the coconut butter and blueberry jam together. Add almond milk as needed until smooth and pourable.
Carefully invert the cake: place a plate over the pan and flip it gently. Remove the parchment.
Drizzle with glaze. Serve warm or chill and serve cold later.
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Frequently Asked Questions
Can I swap the almond flour for oat flour or a 1:1 blend?
This recipe was tested with almond flour for that super moist, buttery texture. Other flours are not recommended here.
How do I keep the blueberries from sticking to the pan?
Make sure your parchment is well-fitted and you lightly grease the sides of the pan. Let the cake cool for 10–15 minutes before flipping to help the fruit release cleanly.
Is this cake gut-friendly?
Yes—this recipe uses almond flour, coconut sugar, and no gluten or dairy. It’s lower in sugar than a traditional cake and easy on digestion for most!
Lemon Blueberry Upside Down Cake
A light and fluffy Lemon Blueberry Upside Down Cake bursting with fresh citrus and sweet, gooey blueberries. Made with wholesome ingredients like almond flour, grassfed ghee, and raw honey, this grain-free, refined sugar-free dessert is perfect for summer gatherings. Topped with a luscious blueberry glaze, it’s an easy, crowd-pleasing treat that looks as stunning as it tastes.
Ingredients
Instructions
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💡 More cake recipes you’ll love: [Raspberry Mocha Mousse Cake] / [Salted Caramel Coconut Cake] / [Chocolate Chip Hotcake]