Description
This Blueberry Upside Down Cake features a luscious layer of blueberries caramelized with butter and sugar, topped with a moist and fluffy vanilla-flavored cake. Perfect for dessert or an afternoon treat, it’s easy to make and can be enjoyed warm or at room temperature with whipped cream.
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
- Preheat the oven: Preheat your oven to 350℉ and grease the bottom and sides of a springform pan thoroughly using cooking spray to prevent sticking.
- Prepare the topping: Melt 1/4 cup salted butter and pour it evenly into the bottom of the greased pan. Sprinkle 1/2 cup sugar evenly over the butter, then spread 2 cups of blueberries on top, distributing them in an even layer. Set the pan aside.
- Mix the dry ingredients: In a small bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set this mixture aside.
- Cream butter and sugar: In the bowl of a stand mixer, beat 1/4 cup salted butter with 3/4 cup sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add wet ingredients: Beat in 1 egg, 1/2 cup sour cream, and 1 teaspoon vanilla extract until fully combined and smooth.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.
- Add milk: Slowly pour 1/3 cup milk into the batter while mixing gently until the batter is smooth and cohesive but not overmixed.
- Assemble the cake: Pour the batter over the blueberry topping in the pan, spreading it evenly with a spatula to cover all the blueberries.
- Bake initially: Place the pan in the preheated oven and bake for 20 minutes uncovered.
- Cover and continue baking: After 20 minutes, tent the cake with aluminum foil (do not cover tightly) and bake for an additional 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and invert: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, run a butter knife around the edges to loosen, and carefully invert the cake onto a serving platter so the blueberry topping is on top.
- Serve: Enjoy the cake warm or at room temperature. For an extra touch, serve with a dollop of whipped cream if desired.
Notes
- You can use a 9-inch round cake pan or an 8-inch square baking pan instead of a springform pan.
- If doubling the recipe, use a 9×13-inch pan and increase the baking time by a few minutes until a toothpick comes out clean.
- Frozen blueberries can be used directly without thawing for the topping.
- To make a lemon blueberry upside down cake, add 2 teaspoons of lemon zest to the sugar in the topping and stir 1 tablespoon lemon zest into the batter when adding the eggs.
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
