Description
This Blueberry Brown Sugar Upside Down Cake is a delightful and visually stunning dessert featuring a luscious layer of caramelized blueberries atop a moist, tender cake. Perfect for any occasion, this cake combines the rich sweetness of brown sugar with the fresh tartness of blueberries in an easy-to-make recipe that bakes to golden perfection.
Ingredients
Blueberry Topping
- Fresh blueberries – 2 cups (about 300 grams)
- Brown sugar – 1 cup (packed, about 200 grams)
Cake Batter
- Unsalted butter – 1/2 cup (1 stick, softened)
- Granulated sugar – 1/2 cup (about 100 grams)
- All-purpose flour – 1 1/2 cups (about 190 grams)
- Baking powder – 1 1/2 teaspoons
- Salt – 1/4 teaspoon
- Eggs – 2 large
- Vanilla extract – 1 teaspoon
- Milk – 1/2 cup (about 120 ml)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper for easy removal of the cake later.
- Prepare the blueberry topping: In a small saucepan over medium heat, combine the blueberries and brown sugar. Cook for about 5 minutes, stirring gently until the blueberries release their juices and the sugar dissolves, creating a syrupy mixture. Remove from heat and pour this evenly into the prepared cake pan.
- Make the cake batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix wet and dry ingredients: Gradually add the dry ingredient mixture to the creamed butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined, taking care not to overmix; some lumps are fine.
- Pour the batter: Carefully spread the cake batter over the blueberry mixture in the pan, smoothing it into an even layer for uniform baking.
- Bake the cake: Place the pan in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean, edges turn golden brown, and the top springs back when lightly pressed.
- Cool and invert: Let the cake cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen it. Place a serving plate on top of the pan and flip it gently over to release the cake onto the plate. Remove the parchment paper carefully.
- Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, and optionally garnish with extra fresh blueberries for an added burst of flavor and visual appeal.
Notes
- Make sure to line the cake pan with parchment paper to prevent sticking and for easy removal.
- Do not overmix the batter to keep the cake light and tender.
- Use fresh blueberries for best flavor and texture; frozen can be substituted but drain excess moisture.
- Serve warm with a dollop of whipped cream or vanilla ice cream for an indulgent treat.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
