Blueberry Upside Down Cake
Delight your taste buds with this irresistible Blueberry Upside Down Cake, a stunning dessert that’s as beautiful as it is delicious. Featuring a luscious layer of caramelized fresh blueberries, this moist and tender cake effortlessly combines sweet and tangy flavors in every bite. Made from simple pantry staples like all-purpose flour, brown sugar, and vanilla extract, the recipe comes together in under an hour, making it perfect for both weeknight treats and special occasions. The buttery caramel syrup creates a glossy topping that highlights the juicy blueberries, while the airy vanilla-scented cake underneath provides the perfect balance. Whether served on its own or paired with a dollop of whipped cream, this show-stopping upside-down cake is sure to impress your family and friends. Perfect for blueberry season, this easy homemade dessert will quickly become a favorite in your baking repertoire!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 8 tablespoons unsalted butter
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups milk
- 2 units large eggs
- 1.5 teaspoons vanilla extract
- 0.5 cup light brown sugar
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Stir in the brown sugar and cook until bubbling to create the caramel base.
Pour the caramel mixture evenly into the prepared cake pan. Arrange the blueberries on top of the caramel in an even layer and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the remaining 4 tablespoons of butter and the granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Carefully pour the batter over the blueberry layer in the prepared pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes on a wire rack.
Run a knife around the edges of the pan to loosen the cake. Place a serving plate on top of the pan and carefully invert the cake onto the plate, letting the caramelized blueberry layer become the top of the cake.
Let the cake cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 42.3 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
