Description
A delightful Blueberry Upside Down Cake with a buttery blueberry topping and a moist, tender cake layer. Perfect for dessert or a special brunch treat, featuring fresh or frozen blueberries baked to golden perfection and served warm or at room temperature.
Ingredients
Units
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 oven to 350℉ and grease the bottom and sides of a springform pan with cooking spray to ensure the cake does not stick.
- Melt butter for topping. Melt 1/4 cup salted butter and pour it evenly into the bottom of the prepared pan to create the buttery base layer.
- Add sugar and blueberries. Sprinkle 1/2 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.
- 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 this mixture aside.
- Cream butter and sugar. In the bowl of a stand mixer, beat 1/4 cup salted butter with 3/4 cup sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add wet ingredients. Add 1 egg, 1/2 cup sour cream, and 1 teaspoon vanilla extract to the butter mixture and mix well until fully combined and smooth.
- Incorporate dry ingredients. Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Add milk. Slowly pour in 1/3 cup milk while mixing gently until the batter is smooth and cohesive.
- Assemble the cake. Pour the cake batter over the blueberry topping in the pan and spread evenly with a spatula.
- Bake initial phase. Bake the cake for 20 minutes in the preheated oven without covering.
- Tent and continue baking. 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.
- Cool and unmold. 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.
- Serve. 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 Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
