Blueberry Upside Down Cake Pouding Aux Bleuets
Indulge in the irresistible charm of Blueberry Upside Down Cake Pouding Aux Bleuets—a delightful fusion of classic upside-down cake and French-inspired flair! This dessert showcases a luscious layer of caramelized brown sugar and juicy fresh blueberries that glisten like jewels atop a tender, buttery vanilla cake. Perfectly balanced with the warmth of rich brown sugar and the bright tang of blueberries, each bite is a harmony of flavors. Made with simple pantry staples like all-purpose flour, pure vanilla extract, and creamy milk, this recipe is quick to prepare with just 20 minutes of prep time. Baked to golden perfection and inverted for a stunning visual presentation, this elegant treat is ideal for family gatherings, brunch, or any special occasion. Serve it warm or at room temperature and watch it disappear—this is a dessert that wins hearts with its rustic charm and unforgettable flavor!
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Recipe Information
Ingredients
- 115 grams Unsalted butter (divided)
- 100 grams Brown sugar (packed)
- 300 grams Fresh blueberries
- 180 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 150 grams Granulated sugar
- 2 pieces Eggs (large)
- 1 teaspoon Pure vanilla extract
- 120 milliliters Milk
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) cake pan and line the bottom with parchment paper for easy removal.
In a small saucepan, melt 55 grams of unsalted butter over medium heat. Add the brown sugar and stir until the mixture is smooth and bubbling. Pour this mixture into the prepared cake pan and spread it evenly.
Scatter the fresh blueberries over the brown sugar mixture in an even layer. Set aside.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together the remaining 60 grams of unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter over the blueberries in the cake pan, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges of the cake to loosen it, then carefully invert the cake onto a serving plate.
Serve warm or at room temperature. Enjoy your Blueberry Upside Down Cake Pouding Aux Bleuets!
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 35.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 106 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.
