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Blueberry Upside Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 55 reviews
  • Author: Susan
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberry Upside Down Cake features a luscious layer of sweetened blueberries caramelized with butter and sugar, topped with a moist, tender cake. Perfect for dessert or a special breakfast treat, it’s baked to golden perfection, then flipped to reveal a beautiful blueberry topping.

Ingredients

Scale

Blueberry Topping:

  • 1/4 cup salted butter
  • 1/2 cup sugar
  • 2 cups blueberries

Cake:

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/3 cup milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ and grease the bottom and sides of a springform pan with cooking spray to prevent sticking.
  2. Create Blueberry Base: Melt 1/4 cup salted butter and pour it evenly into the prepared pan. Sprinkle 1/2 cup sugar over the melted butter, then distribute 2 cups of blueberries evenly on top. Set aside.
  3. Mix Dry Ingredients: In a small bowl, combine 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt; set this mixture aside.
  4. Cream Butter and Sugar: In the bowl of a stand mixer, cream 1/4 cup salted butter with 3/4 cup sugar until the mixture is light and fluffy, which adds air for a tender crumb.
  5. Add Wet Ingredients: Beat in 1 egg, 1/2 cup sour cream, and 1 teaspoon vanilla extract until well combined to create a smooth batter.
  6. Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture and stir to incorporate.
  7. Add Milk: Slowly pour in 1/3 cup milk and mix gently until the batter is just combined to ensure a moist cake.
  8. Assemble and Bake: Pour the batter evenly over the blueberry layer in the pan, smoothing the top. Bake for 20 minutes.
  9. Tent and Continue Baking: After 20 minutes, tent the cake with aluminum foil (avoid tight covering) to prevent over-browning and bake for an additional 30 minutes or until a toothpick inserted comes out clean.
  10. Cool and Flip: Let the cake cool in the pan for 10 minutes. Run a butter knife around the edges to loosen, then carefully invert the cake onto a serving platter revealing the beautiful blueberry topping.
  11. Serve: Enjoy the cake warm or at room temperature, optionally with a dollop of whipped cream for extra indulgence.

Notes

  • You can use a 9-inch round cake pan or an 8-inch square baking pan as alternatives to the springform pan.
  • Doubling the recipe works best in a 9×13-inch pan; increase baking time by several minutes accordingly.
  • Frozen blueberries are a convenient substitute and should be used frozen without thawing to prevent extra moisture.
  • For a lemon blueberry twist, add 2 teaspoons lemon zest to the sugar topping and stir 1 tablespoon lemon zest into the batter when adding the eggs.

Find it online: https://stoveandlove.com/blueberry-upside-down-cake-recipe/