Description
Blueberry upside down cake creates a delightful dessert that celebrates summer’s sweet bounty. Juicy blueberries nestle into a golden caramelized base, inviting you to savor each moist, flavor-packed slice with pure culinary joy.
Ingredients
Scale
Fresh Ingredients:
- 2 cups fresh blueberries
Cake Base:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup unsalted butter
- 1/2 cup sour cream
- 1/2 cup whole milk
Dry Ingredients and Seasonings:
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven at 350F (175C) and coat a 9-inch round cake pan with cooking spray or butter.
- Create a delectable base by melting butter and spreading it across the pan’s bottom, then generously dust with an even layer of brown sugar.
- Carefully distribute fresh blueberries in a uniform single layer directly over the sugared butter surface.
- In a mixing bowl, combine dry ingredients: flour, baking powder, baking soda, and salt, whisking thoroughly to eliminate any potential lumps.
- Using an electric mixer, cream together granulated sugar and eggs until the mixture becomes pale and develops a light, airy texture. Incorporate vanilla extract for enhanced flavor.
- Gently fold the flour mixture into the egg blend, alternating with sour cream and milk, ensuring each addition is fully integrated without overmixing.
- Delicately pour the batter over the blueberry layer, using a spatula to spread it evenly and create a smooth surface.
- Transfer the pan to the preheated oven and bake for 40-45 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Allow the cake to rest in the pan for 10 minutes, then confidently invert onto a serving plate, revealing the beautiful blueberry topping. Serve while warm or at room temperature.
Notes
- Choose ripe, fresh blueberries for the most vibrant flavor and juiciest texture in your upside-down cake.
- Ensure butter and brown sugar are evenly distributed across the pan to create a perfect caramelized base.
- Gently fold the batter to maintain a light, tender cake texture and prevent overmixing.
- Swap sour cream with Greek yogurt for a slightly tangier and protein-rich alternative that keeps the cake moist.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 298 kcal
- Sugar: 29 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg