Blueberry Upside Down Cake
A straightforward and delightful dessert featuring sweet and juicy blueberries atop a soft, rich cake, perfect for weeknight desserts or gatherings.
Ingredients
For the Topping
- 1/3 cup light brown sugar adds caramel-like sweetness
- 2 tbsp butter provides moisture
- 1 1/2 cups fresh blueberries offers fruity flavor
For the Cake
- 2 large eggs, separated structural role in the texture
- 3/4 cup granulated sugar sweetness and tenderness
- 1/2 cup butter, softened brings richness
- 1 tsp vanilla extract enhances flavor
- 1 1/2 cups all-purpose flour forms the cake's structure
- 2 tsp baking powder leavening agent for rise
- 1/2 tsp salt balances sweetness
- 1/2 cup milk adds moisture and creaminess
Instructions
Preparation
- Preheat your oven.
- In a mixing bowl, combine the light brown sugar and two tablespoons of butter. Mix until smooth.
- Spread the brown sugar and butter mixture evenly in the baking pan.
- Rinse the fresh blueberries and scatter them evenly over the brown sugar mixture in the pan.
Mixing the Batter
- Separate the eggs into whites and yolks.
- Add granulated sugar to the egg yolks and whisk until pale and creamy.
- Mix in the softened butter and vanilla extract.
- In another bowl, combine flour, baking powder, and salt. Whisk together.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Beat the egg whites until stiff peaks form and gently fold into the batter.
Baking
- Pour the batter over the layer of blueberries and brown sugar in the baking pan.
- Place the pan in the preheated oven. Bake until the top is golden brown and springs back when gently pressed.
Notes
For best results, ensure fresh blueberries are rinsed and dried properly. Allow the cake to cool slightly before inverting it for cleaner slices. Store leftovers in an airtight container.