Description
Blueberry Upside Down Cake is a moist and buttery cake topped with caramelized blueberries. When inverted, the golden blueberries create a beautiful, flavorful topping that makes this dessert as visually appealing as it is delicious.
Ingredients
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 2 cups fresh or frozen blueberries
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Pour melted butter into the bottom of the pan and sprinkle brown sugar evenly over it. Spread blueberries on top of the sugar.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
- Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour, mixing until just combined.
- Pour batter over the blueberries in the pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.
Notes
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Frozen blueberries can be used but do not thaw them to prevent excess moisture.
- This cake pairs wonderfully with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
