Blueberry Upside-Down Cake Recipe
Introduction
Blueberry upside-down cake is a delightful dessert that showcases juicy berries caramelized beneath a tender cake. Its simple preparation and vibrant flavors make it a perfect treat for any occasion.
Ingredients
- 1 cup fresh blueberries
- 4 tablespoons butter, melted
- 1/2 cup sugar
- 1 cup all-purpose flour
- 2 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and evenly arrange the blueberries on the bottom.
- Step 2: In a mixing bowl, combine the melted butter and sugar. Add the eggs one at a time, mixing well after each addition. Gradually stir in the flour until the batter is smooth.
- Step 3: Pour the batter gently over the blueberries, spreading it evenly.
- Step 4: Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Step 5: Let the cake cool for 10 minutes, then carefully invert it onto a serving plate so the blueberries are on top.
Tips & Variations
- For extra flavor, sprinkle a teaspoon of cinnamon or lemon zest into the batter before baking.
- Use frozen blueberries if fresh are unavailable, but do not thaw them before arranging in the pan.
- Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage
Store leftover cake covered at room temperature for up to two days or refrigerate for up to five days. Reheat slices gently in the microwave or oven before serving to restore moisture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other fruits instead of blueberries?
Yes, you can substitute blueberries with fruits like raspberries, blackberries, or sliced peaches for a different twist on this cake.
Do I need to grease the pan before adding the blueberries?
Yes, greasing the pan helps prevent the cake from sticking and ensures an easy flip when inverting the cake.
PrintBlueberry Upside-Down Cake Recipe
This Blueberry Upside-Down Cake features a luscious layer of fresh blueberries caramelized with butter and sugar at the bottom of the pan, topped with a tender, fluffy cake batter. Once baked and inverted, it reveals a beautifully glazed blueberry topping that is both visually stunning and deliciously moist, perfect for a delightful dessert or afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fruit Layer
- 1 cup fresh blueberries
- 4 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
Cake Batter
- 1 cup all-purpose flour
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Prepare the pan with blueberries: Melt the butter and mix it with sugar, then pour this mixture evenly into the bottom of your cake pan. Arrange fresh blueberries in a single layer over the butter-sugar mixture to create the base layer of the cake.
- Make the cake batter: In a bowl, cream the softened butter with sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients alternating with milk, mixing until just combined.
- Assemble and bake: Pour the cake batter gently over the arranged blueberries in the pan, spreading evenly. Place the pan into a preheated oven at 350°F (175°C) and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Invert and serve: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then invert the cake onto a serving plate, revealing the caramelized blueberry topping. Serve warm or at room temperature.
Notes
- Use fresh blueberries for the best flavor and texture.
- Make sure to allow the cake to cool slightly before inverting to prevent sticking.
- For added moisture, serve with a dollop of whipped cream or vanilla ice cream.
- You can substitute granulated sugar with brown sugar in the fruit layer for a deeper caramel flavor.
- If desired, add a teaspoon of lemon zest to the batter for a citrusy brightness.
Keywords: blueberry upside-down cake, blueberry cake, upside-down cake, blueberry dessert, baked cake
