Description
A delightful Blueberry Maple Upside Down Cake featuring fresh blueberries and a sweet maple caramel topping.
Ingredients
- Fresh blueberries – 2 cups (about 300 grams)
- Unsalted butter – 1/2 cup (115 grams), softened
- Brown sugar – 1/2 cup (100 grams)
- Maple syrup – 1/4 cup (60 ml)
- All-purpose flour – 1 1/2 cups (190 grams)
- Granulated sugar – 1/2 cup (100 grams)
- Baking powder – 2 teaspoons
- Salt – 1/2 teaspoon
- Eggs – 2 large
- Milk – 1/2 cup (120 ml)
- Vanilla extract – 1 teaspoon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with butter or non-stick spray.
- In a small saucepan over medium heat, melt the butter. Add the brown sugar and maple syrup, stirring until the sugar dissolves and the mixture is bubbly. Remove from heat and pour the mixture into the bottom of the prepared cake pan. Evenly distribute the blueberries over the caramel sauce.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter with an electric mixer until creamy. Add the eggs, milk, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; a few lumps are okay.
- Carefully pour the batter over the blueberries in the cake pan, spreading it evenly.
- Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate, allowing the blueberries and caramel to drizzle over the top.
- Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- For added flavor, sprinkle a pinch of cinnamon into the batter.
- Use fresh blueberries for the best texture and flavor; if using frozen, do not thaw them before baking.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 grams
- Sodium: 150 milligrams
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
Keywords: Blueberry Maple Upside Down Cake, dessert, cake, blueberries, maple syrup