Blueberry Upside Down Cake
A visually stunning and delicious cake featuring juicy blueberries in a caramel topping, making it a perfect dessert for gatherings.
Ingredients
Blueberry Layer
- 1.5 cups fresh blueberries Can be replaced with other fruits like peaches or cherries.
- 0.5 cups brown sugar Sprinkle evenly across the bottom of the pan.
- 0.25 cups unsalted butter (melted) Pour over the brown sugar.
Cake Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a round cake pan with cooking spray or butter, then sprinkle the brown sugar evenly across the bottom.
- Pour the melted butter over the brown sugar and scatter the fresh blueberries on top.
Make the Cake Batter
- In a separate bowl, combine the flour, baking powder, and salt.
- In another bowl, whisk together the granulated sugar, eggs, vanilla extract, and milk until well combined.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
- Gently pour the cake batter over the blueberries in the pan.
Baking
- Bake 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 about 10 minutes before flipping it onto a serving plate.
- Slice and enjoy your Blueberry Upside Down Cake warm or at room temperature, perhaps with a dollop of whipped cream.
Notes
For a twist, consider adding lemon zest to the batter. Serve with vanilla ice cream or whipped cream for extra flavor.