Blueberry Upside-Down Cake Recipe
Introduction
Blueberry Upside-Down Cake is a delightful dessert that combines juicy blueberries with a rich, buttery cake. Its beautiful presentation and sweet-tart flavor make it perfect 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). Arrange the blueberries evenly in the bottom of a greased cake pan.
- Step 2: In a mixing bowl, combine melted butter and sugar until well mixed. Add eggs one at a time, beating well after each addition. Gradually fold in the flour to create the batter.
- Step 3: Pour the batter evenly over the arranged blueberries in the pan.
- Step 4: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Step 5: Allow the cake to cool for about 10 minutes, then carefully invert it onto a serving plate so the blueberries are on top.
Tips & Variations
- Use frozen blueberries if fresh are not available; just thaw and drain before using to avoid excess moisture.
- For added flavor, sprinkle a teaspoon of cinnamon or lemon zest into the batter.
- Serve warm with a scoop of vanilla ice cream for an extra special treat.
Storage
Store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days and warm slightly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other fruits instead of blueberries?
Yes, this recipe works well with other berries like raspberries or blackberries, and even sliced peaches or pineapple.
How do I prevent the cake from sticking when I invert it?
Make sure to grease the pan well and let the cake cool slightly before inverting to help the fruit release easily.
PrintBlueberry Upside-Down Cake Recipe
This Blueberry Upside-Down Cake is a delightful twist on the classic upside-down cake, featuring a luscious layer of juicy blueberries caramelized under a buttery sugar topping. The moist, fluffy cake complements the sweet and tart berries perfectly, making it an ideal dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Fruit Topping
- 2 cups fresh blueberries
- 4 tablespoons unsalted butter
- 3/4 cup granulated sugar
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the fruit topping: Preheat the oven to 350°F (175°C). In a 9-inch round cake pan, melt the butter over low heat or in the oven. Once melted, sprinkle the granulated sugar evenly over the butter, then arrange the fresh blueberries in a single layer on top of the sugar mixture.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In another large bowl, beat the eggs and sugar until pale and fluffy. Gradually add the melted butter, milk, and vanilla extract to the egg mixture, mixing well. Slowly fold the dry ingredients into the wet ingredients until just combined.
- Assemble the cake: Carefully pour the cake batter over the blueberries in the pan, spreading it evenly to cover the fruit completely.
- Bake the cake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake is golden brown on top.
- Invert and serve: Allow the cake to cool in the pan for about 10 minutes. Then, carefully run a knife around the edges and invert the cake onto a serving plate so that the blueberry topping is on top. Serve warm or at room temperature.
Notes
- Use fresh blueberries for the best flavor and texture; frozen can be used but may release more moisture.
- Make sure to melt the butter first and mix it well with sugar to create a caramelized topping.
- Cooling the cake slightly before inverting helps prevent the topping from sticking to the pan.
- This cake pairs wonderfully with a dollop of whipped cream or vanilla ice cream.
Keywords: blueberry cake, upside-down cake, blueberry dessert, baked blueberry cake, fruit upside-down cake
