by Anna Olson

Upside down cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

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Rating: 5.0/5
( 1 voted )
Serves: 3 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Lemon Berry Saucing Cakes

  • ½ cup sugar
  • 3 Tbsp all-purpose flour
  • ½ Tbsp finely grated lemon zest
  • 1 pinch salt
  • 3 Tbsp fresh lemon juice
  • ⅔ cup milk
  • 2 large egg at room temperature, separated
  • 1 cup mixed or frozen berries, such as raspberries, blueberries, and blackberries

Bumbleberry Sauce

  • 3 cup mixed fresh or frozen berries, such as raspberries, blueberries, and blackberries
  • ¾ cup sugar
  • 1 Tbsp lemon juice


  • 2 large egg whites, at room temperature
  • ½ tsp lemon juice
  • ⅓ cup sugar


Lemon Berry Saucing Cakes

  1. For the Lemon Berry Saucing Cakes, preheat the oven to 350 F. Grease four 5-ounce ramekins and sprinkle them with sugar, tapping out any excess. Place these in a larger pan (such as a roasting pan).
  2. Sprinkle the berries evenly on the bottom of each dish.
  3. Stir the sugar, flour, lemon zest, and salt to combine. Add the lemon juice, milk, and egg yolks to this and whisk until smooth.
  4. Whip the 2 egg whites until they hold a soft peak when the beaters are lifted. Fold this into the batter until fully incorporated and divide this between the ramekins. Pour boiling water around the baking dish and bake for about 35 minutes, until golden brown on top. Allow the cake to cool for 15 minutes in the water bath, then remove the ramekins from the water and continue cooling to room temperature then chill for at least 3 hours.

Bumbleberry Sauce

  1. For the bumbleberry sauce, place the berries, sugar, and lemon juice in a saucepot over medium heat and bring to a simmer. Continue to simmer, stirring occasionally, until the berries are tender and the liquid has reduced by a third, about 15 minutes. Cool the sauce to room temperature, then chill before serving.


  1. For the meringue, whip the egg whites and lemon juice on medium-low speed until foamy then slowly add the sugar, increasing the speed to high, and whip until the whites hold a stiff peak when the beaters are lifted.
  2. Run a palette knife around each of the chilled lemon desserts and invert it onto individual plates. Spoon the meringue into a piping bag fitted with a large star tip and pipe on top of each dessert. Use a butane kitchen torch to brown the meringue (alternatively, you can turn the desserts out onto a parchment-lined baking tray, pipe, and then bake the meringues for 2 minutes in a 450 F oven) and serve immediately with the bumbleberry sauce.
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You have mastered the Pineapple Upside Down Cake, the Lemon Berry Sauced Cake, and the Cranberry Gingerbread Cake, so now it’s time for a fun recipe that looks just as good as it tastes! Watch as Chef Anna Olson walks you through all the steps you’ll need to master this amazing Lemon Berry Meringue Cake

Recipe video


Don’t forget to check out the recipe below and let us know how yours turned out!

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