Description
Delightful blueberry upside down cake brings sweet summer memories dancing across your palate with rich caramelized fruit and tender crumb. Luscious flavors and simple preparation make this dessert perfect for family gatherings or quiet afternoon treats you’ll savor completely.
Ingredients
Scale
Topping:
- 2 cups fresh blueberries
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
Instructions
- Prepare a 9-inch round cake pan by coating with non-stick spray and set oven temperature to 350°F.
- Create a caramel base by melting butter and distributing brown sugar uniformly across the bottom of the pan.
- Carefully spread fresh blueberries in a single, elegant layer over the sugar-butter mixture.
- Combine dry ingredients – flour, baking powder, baking soda, and salt – in a mixing bowl using a whisk.
- In a separate large bowl, cream granulated sugar and eggs until the mixture becomes pale and airy, then incorporate vanilla extract.
- Gently fold flour mixture into the egg blend, alternating with sour cream and milk, ensuring ingredients are just incorporated without overmixing.
- Delicately pour cake batter over the blueberry layer, smoothing the surface to create an even distribution.
- Slide the cake pan into the preheated oven and bake for 40-45 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow cake to rest in the pan for 10 minutes, then confidently flip onto a serving plate, revealing the glistening blueberry topping.
- Serve the cake warm or at room temperature for maximum flavor enjoyment.
Notes
- Ensure blueberries are fresh and dry before arranging to prevent excess moisture in the cake.
- Gently fold the dry ingredients into the wet mixture to maintain a light, airy texture and prevent tough cake.
- Use room temperature eggs and sour cream for smoother batter integration and more consistent baking results.
- Consider swapping regular flour with gluten-free alternatives for a celiac-friendly version without compromising the cake’s delicate structure.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 330 kcal
- Sugar: 33 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg