Bubublueberry Upside Down Cake
Indulge in the sweet, tangy allure of Bubublueberry Upside Down Cake, a stunning dessert that combines juicy blueberries with a buttery, caramelized brown sugar glaze. This recipe transforms a simple 9-inch cake into a showstopper, thanks to its vibrant blueberry layer that forms a delicious crown when inverted. Infused with the bright zest of lemon and fragrant vanilla, the tender and moist cake underneath provides the perfect complement to the fruity topping. With an easy-to-follow process and just 20 minutes of prep, this homemade treat is great for gatherings or anytime you’re craving a fruity twist on classic comfort food. Serve it as is or with a dollop of whipped cream for an extra touch of indulgence!
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 0.75 cup light brown sugar
- 2 cups blueberries
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.5 cup whole milk
- 1 teaspoon lemon zest
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with butter or non-stick spray. Line the bottom of the pan with parchment paper for easier release later.
Melt 4 tablespoons of unsalted butter in a small saucepan over low heat. Stir in the light brown sugar and cook until the sugar dissolves and the mixture is smooth, about 2-3 minutes. Pour this mixture evenly into the prepared cake pan.
Sprinkle the blueberries evenly over the melted brown sugar mixture in the pan. Set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the remaining 4 tablespoons of unsalted butter and the granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and lemon zest.
Add the dry ingredients to the wet mixture in three batches, alternating with the milk. Begin and end with the dry ingredients, mixing just until everything is combined. Do not overmix.
Pour the cake batter evenly over the blueberries in the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Run a knife along the edges of the pan to loosen the cake.
Place a plate or serving dish over the pan and carefully invert the cake onto the plate. Lift off the pan and peel away the parchment paper to reveal the beautiful blueberry topping.
Let the Bubublueberry Upside Down Cake cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 41.9 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 89 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.
