Description
Delicious blueberry almond upside down cake with a caramelized topping.
Ingredients
- Fresh blueberries – 2 cups (about 300 grams)
- Granulated sugar – 1 cup (200 grams), divided
- Unsalted butter – 1/2 cup (115 grams), softened
- Almond extract – 1 teaspoon
- All-purpose flour – 1 cup (125 grams)
- Baking powder – 1 teaspoon
- Salt – 1/4 teaspoon
- Eggs – 2 large
- Milk – 1/2 cup (120 ml)
- Sliced almonds – 1/2 cup (75 grams), for topping
Instructions
- Preheat your oven to 350°F (175°C). Toss fresh blueberries with 1/4 cup of granulated sugar. Set aside.
- In a 9-inch round cake pan, melt 1/4 cup of butter over low heat. Sprinkle remaining sugar over melted butter and stir. Pour blueberry mixture over it.
- Cream together remaining butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in almond extract.
- Whisk together flour, baking powder, and salt. Gradually add to wet mixture, alternating with milk. Mix until just combined.
- Pour cake batter over blueberry mixture and spread evenly. Sprinkle sliced almonds on top.
- Bake for 30-35 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes. Run a knife around edges, invert onto a serving plate.
- Cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or ice cream.
Notes
- For added flavor, mix in some lemon zest into the batter.
- Use fresh and plump blueberries for best results.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Blueberry Almond Upside Down Cake, dessert, baking, blueberries, almond extract