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Best Homemade Blueberry Upside Down Cake Recipe

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★★★★★

4.9 from 97 reviews

This Best Homemade Blueberry Upside Down Cake features a rich caramelized brown sugar and butter base topped with fresh blueberries, covered by a light, fluffy vanilla cake batter. Baked until golden and inverted to reveal a beautiful blueberry topping, this dessert is perfect for any occasion and pairs wonderfully with whipped cream or vanilla ice cream.

Ingredients

Scale

Blueberry Topping

  • 1/3 cup light brown sugar
  • 2 tbsp butter
  • 1 1/2 cups fresh blueberries

Cake Batter

  • 2 eggs, separated
  • 3/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk

Instructions

  1. Preparation and Pan Setup: Preheat your oven to 350°F (175°C). Spray a 9-inch cake pan with non-stick cooking spray. In a small saucepan over medium heat, melt the brown sugar and butter together until the mixture is syrupy and the sugar is fully dissolved. Pour the syrup evenly into the bottom of the prepared pan by tilting it, then layer the fresh blueberries evenly over the syrup.
  2. Make the Cake Batter: Separate the eggs, placing the whites in a clean bowl. Beat the egg whites on high speed with a mixer until stiff peaks form and set aside. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks and vanilla extract until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Add these dry ingredients alternately with milk to the butter mixture, mixing just until incorporated. Gently fold the beaten egg whites into the batter with a spatula, taking care to keep the batter light and airy.
  3. Assemble and Bake: Spoon large dollops of the cake batter over the blueberries, gently spreading it to cover the fruit without disturbing it. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (avoid testing all the way to the bottom). Allow the cake to cool in the pan on a wire rack for 15 minutes.
  4. Invert and Serve: Run a knife around the edge of the pan to loosen the cake. Place a serving platter over the pan and carefully invert the cake onto the platter. Leave the pan on top for 5 to 10 minutes to let the blueberry juices soak in further, then remove the pan. Serve the cake warm or at room temperature, optionally with whipped cream or vanilla ice cream for added indulgence.

Notes

  • Ensure egg whites are beaten to stiff peaks for a light, fluffy texture in the cake.
  • Do not overmix the batter after adding dry ingredients to keep the cake tender.
  • When testing for doneness, insert the toothpick in the center but not at the bottom of the pan to avoid catching the syrup layer.
  • Use fresh blueberries for the best flavor and texture; frozen may release too much liquid.
  • Letting the cake rest inverted allows the juices to fully meld into the cake for enhanced flavor.

Keywords: blueberry upside down cake, blueberry cake, homemade blueberry dessert, upside down cake, berry cake, easy blueberry cake, from scratch cake

Find it online: https://jedentaglecker.com/best-homemade-blueberry-upside-down-cake-recipe/