Blueberry Upside Down Cake Recipe

Ingredients

Blueberry Topping

• ¼ cup salted butter
• ½ cup sugar
• 2 cups blueberries

Cake

• 1 ½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup sugar
• 1 egg
• ½ cup sour cream
• 1 teaspoon vanilla extract
• ⅓ cup milk

Instructions

1. Preheat oven to 350℉ and grease the bottom and sides of a springform pan with cooking spray to ensure the cake does not stick.
2. Melt ¼ cup salted butter and pour it evenly into the bottom of the prepared pan to create the buttery base layer.
3. Sprinkle ½ cup sugar evenly over the melted butter, then spread 2 cups of blueberries on top in an even layer; set aside while preparing the batter.
4. In a small bowl, whisk together 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt; set this mixture aside.
5. In the bowl of a stand mixer, beat ¼ cup salted butter with ¾ cup sugar until the mixture is light and fluffy, about 3-4 minutes.
6. Add 1 egg, ½ cup sour cream, and 1 teaspoon vanilla extract to the butter mixture and mix well until fully combined and smooth.
7. Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overmixing.
8. Slowly pour in ⅓ cup milk while mixing gently until the batter is smooth and cohesive.
9. Pour the cake batter over the blueberry topping in the pan and spread evenly with a spatula.
10. Bake the cake for 20 minutes in the preheated oven without covering.
11. Tent the cake loosely with aluminum foil to prevent over-browning and bake an additional 30 minutes or until a toothpick inserted in the center comes out clean.
12. Let the cake cool for 10 minutes, then carefully run a butter knife around the edges to loosen it, and invert the cake onto a serving platter so the blueberry topping is on top.
13. Enjoy the cake warm or at room temperature, optionally with a dollop of whipped cream for extra indulgence.

Notes

• You can use a 9-inch round cake pan or an 8-inch square baking pan if a springform pan is unavailable.
• If doubling the recipe, use a 9×13-inch pan and increase baking time by several minutes, checking doneness with a toothpick.
• Frozen blueberries can be used directly without thawing; just spread them evenly as fresh berries.
• For a lemon blueberry twist, add 2 teaspoons lemon zest to the topping sugar and mix 1 tablespoon lemon zest into the batter with the eggs.

Nutrition

Serving: 1 slice | Calories: 320kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 250mg | Fiber: 2g | Sugar: 30g