Pouding Renverse Des Bleuets Blueberry Upside Down Pudding
Experience the irresistible fusion of French charm and rustic comfort with *Pouding Renversé des Bleuets*—a luscious blueberry upside-down pudding that’s as beautiful as it is delicious. This delectable dessert features a golden, tender sponge cake baked over a layer of caramelized brown sugar and bursting blueberries, creating a stunning upside-down masterpiece when flipped onto a plate. The contrast of buttery sweetness with juicy, slightly tart berries offers a perfectly balanced flavor profile that's sure to delight. With a prep time of just 20 minutes, this simple yet elegant cake is ideal for casual dinners or special occasions alike. Serve it warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream, for a show-stopping treat that celebrates the pure joy of home baking.
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Recipe Information
Ingredients
- 2 cups blueberries
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 1.25 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup brown sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a small saucepan, melt 1/4 cup of the unsalted butter over medium heat. Add the brown sugar and stir until dissolved to create a caramel mixture. Pour this into the bottom of the prepared cake pan.
Evenly spread the blueberries over the caramel layer in the cake pan. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a mixing bowl, cream together the remaining 1/4 cup butter and granulated sugar until light and fluffy, about 2 minutes.
Add the egg to the butter-sugar mixture and beat until well incorporated. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Spread the batter evenly over the blueberries in the cake pan.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the pudding cool in the pan for 10 minutes. Run a knife around the edges to loosen and carefully invert the cake onto a serving plate.
Serve warm or at room temperature. Optionally, top with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 431.6 g | 157% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 302.9 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 269 mg | 21% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 532 mg | 11% | |
*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.
