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Blueberry Upside Down Cake Recipe

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★★★★★

4.8 from 116 reviews

This delightful Blueberry Upside Down Cake features a caramelized brown sugar and butter topping layered with fresh blueberries, crowned with a moist, fluffy vanilla cake. Baked to perfection and inverted to reveal a beautiful, fruit-studded top, this dessert offers a wonderful balance of sweetness and fresh berry flavor, perfect for serving warm with whipped cream or vanilla ice cream.

Ingredients

Scale

Topping

  • 1/3 cup light brown sugar
  • 2 tbsp butter
  • 1 1/2 cups fresh blueberries

Cake Batter

  • 2 eggs, separated
  • 3/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk

Instructions

  1. Preparation and Pan Setup: Preheat the oven to 350°F (175°C) and spray a 9-inch cake pan with non-stick cooking spray. In a small saucepan over medium heat, melt the brown sugar and butter together until syrupy and the sugar is dissolved. Pour this mixture into the cake pan, spreading it evenly, and arrange fresh blueberries in a single layer on top of the syrup.
  2. Make the Cake Batter: Separate the eggs, placing the whites in a clean bowl and the yolks in another. Beat the egg whites on high speed with a mixer until stiff peaks form and set aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks and vanilla extract until fully combined. In a separate bowl, whisk the flour, baking powder, and salt. Alternately add these dry ingredients and the milk to the butter mixture, mixing just until combined. Gently fold in the beaten egg whites with a spatula to keep the batter light and airy.
  3. Assemble and Bake: Spoon large dollops of the cake batter over the blueberries in the pan, spreading it evenly without disturbing the fruit. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a rack for 15 minutes.
  4. Invert and Serve: Run a knife around the edge of the cake to loosen it. Place a serving platter upside down over the pan, then carefully invert the cake onto the platter. Leave the pan on top for another 5 to 10 minutes to let the blueberry juices soak into the cake, then remove the pan. Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.

Notes

  • Ensure egg whites are beaten to stiff peaks for a light cake texture.
  • Do not over-mix the batter after adding flour to avoid a dense cake.
  • Use fresh blueberries for best flavor and texture; frozen can be substituted but may release more juice.
  • Test doneness with a toothpick inserted into the center, avoiding the very bottom where the topping is.
  • Letting the cake rest inverted allows the blueberry syrup to soak into the cake for added moisture and flavor.

Keywords: Blueberry Upside Down Cake, blueberry cake, upside down cake, berry dessert, baked blueberry cake, fruit topped cake

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