Description
This Blueberry Upside Down Cake is a delightful twist on the classic dessert, featuring a luscious blueberry topping baked under a moist, flavorful cake. With a buttery, caramelized blueberry layer at the bottom and a tender cake on top, this recipe is perfect for any occasion and can be enjoyed warm or at room temperature.
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 extract
- 1/3 cup milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350℉. Grease the bottom and sides of a springform pan with cooking spray to prevent sticking.
- 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.
- Mix 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 aside.
- Cream Butter and Sugar: In a stand mixer bowl, cream together 1/4 cup salted butter and 3/4 cup sugar until light and fluffy.
- Add Wet Ingredients: Beat in 1 egg, 1/2 cup sour cream, and 1 teaspoon vanilla extract until well combined.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated.
- Add Milk: Slowly pour in 1/3 cup milk and mix until the batter is smooth and combined.
- Pour Batter Over Berries: Pour the cake batter evenly over the blueberry topping in the pan, spreading it to an even layer.
- Bake Initially: Bake the cake for 20 minutes, then tent the top loosely with aluminum foil to prevent over-browning.
- Continue Baking: Bake for an additional 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Unmold: Let the cake cool in the pan for 10 minutes. Run a butter knife around the edge to loosen, then carefully flip the cake onto a serving platter to reveal the blueberry topping.
- Serve: Enjoy the cake warm or at room temperature, optionally with a dollop of whipped cream for added indulgence.
Notes
- You can also use a 9-inch round cake pan or an 8-inch square baking pan for this recipe.
- If doubling the recipe, use a 9×13-inch pan and increase baking time by a few minutes.
- Frozen blueberries can be used without thawing before adding to the pan, maintaining texture and flavor.
- To make a lemon blueberry upside down cake, mix 2 teaspoons of lemon zest with the 1/2 cup sugar for the topping, and stir 1 tablespoon lemon zest into the batter with the eggs.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
