Description
A delightful cake featuring a layer of blueberries and brown sugar on top, baked to perfection.
Ingredients
- Fresh blueberries – 2 cups (about 300 grams)
- Brown sugar – 1 cup (packed, about 200 grams)
- Unsalted butter – 1/2 cup (1 stick, softened)
- Granulated sugar – 1/2 cup (about 100 grams)
- All-purpose flour – 1 1/2 cups (about 190 grams)
- Baking powder – 1 1/2 teaspoons
- Salt – 1/4 teaspoon
- Eggs – 2 large
- Vanilla extract – 1 teaspoon
- Milk – 1/2 cup (about 120 ml)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper for easy removal.
- Prepare the blueberry topping: In a small saucepan over medium heat, combine the blueberries and brown sugar. Cook for about 5 minutes, stirring gently until the blueberries start to release their juices and the sugar dissolves. Remove from heat and pour the mixture into the prepared cake pan, spreading it evenly across the bottom.
- Make the cake batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine dry ingredients: In another bowl, whisk together the flour, baking powder, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter: Carefully pour the cake batter over the blueberry mixture in the pan, spreading it evenly.
- Bake the cake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the top should spring back when lightly pressed.
- Cool and invert: Allow the cake to cool in the pan for about 10 minutes. Then, carefully run a knife around the edges to loosen it. Place a serving plate on top of the cake pan and flip it over to invert the cake onto the plate. Remove the pan and peel off the parchment paper.
- Serve: Let the cake cool slightly before slicing. Serve warm or at room temperature, garnished with additional fresh blueberries if desired.
Notes
- For added flavor, consider adding a teaspoon of lemon zest to the batter.
- This cake pairs beautifully with whipped cream or vanilla ice cream for a delightful dessert.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Blueberry Brown Sugar Upside Down Cake