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Best Homemade Blueberry Upside Down Cake Recipe

Best Homemade Blueberry Upside Down Cake Recipe
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★★★★★

5.2 from 18 reviews

This Best Homemade Blueberry Upside Down Cake is a delightful twist on the classic upside down cake, featuring fresh blueberries caramelized in a buttery brown sugar syrup. Moist and tender cake batter, made light with beaten egg whites, is baked over the fruit topping to create a stunning and flavorful dessert that’s perfect for any occasion.

Ingredients

Scale

For the Topping:

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

For the 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 dissolved. Pour this mixture into the bottom of the prepared cake pan, tilting to spread evenly, then arrange the fresh blueberries in a single layer over the syrup.
  2. Make the Cake Batter: Separate the eggs, placing the whites in a clean bowl. Beat the whites on high speed 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 well combined. In a separate bowl, whisk together flour, baking powder, and salt. Alternately add the dry ingredients and milk to the butter mixture, mixing just until combined. Gently fold in the beaten egg whites with a spatula to keep the batter light and airy. The batter will be thick.
  3. Assemble and Bake: Drop large spoonfuls of the batter evenly over the blueberries without disturbing the fruit. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan on a wire rack for 15 minutes.
  4. Invert and Serve: Carefully run a knife around the edge of the cake to loosen it. Place a serving platter over the cake pan and invert the cake onto the platter. Let the pan rest on top for 5 to 10 minutes so the blueberry juices soak into the cake. Remove the pan and serve the cake warm or at room temperature. It pairs wonderfully with whipped cream or vanilla ice cream.

Notes

  • Use fresh blueberries for best results, as frozen berries may release too much moisture.
  • Be gentle when folding in the egg whites to keep the batter light and ensure a fluffy cake.
  • Make sure to cool the cake slightly before inverting to avoid breaking.
  • Serve with toppings like whipped cream or ice cream to enhance flavor.
  • You can substitute milk with buttermilk for a slight tang and extra moisture.

Nutrition

Keywords: blueberry upside down cake, blueberry cake, upside down cake, homemade blueberry dessert, fruit cake, easy blueberry cake

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