Description
A delightful Blueberry Vanilla Upside Down Cake featuring a sweet blueberry topping and a moist vanilla cake.
Ingredients
Scale
- 1 cup fresh blueberries (plus extra for garnish)
- 1/2 cup unsalted butter (1 stick), melted
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar added)
- 1 teaspoon lemon juice (optional, for brightness)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray.
- In a small bowl, combine the melted butter and brown sugar. Pour this mixture into the bottom of the prepared cake pan, spreading it evenly. Sprinkle the fresh blueberries over the brown sugar mixture.
- In a large mixing bowl, cream together the granulated sugar and eggs until light and fluffy. Add the vanilla extract and mix until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the sugar and egg mixture, alternating with the buttermilk. Mix until just combined.
- Carefully pour the batter over the blueberries in the cake pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen it. Invert the cake onto a serving plate.
- Allow the cake to cool slightly before slicing. Serve warm or at room temperature, garnished with additional blueberries if desired.
Notes
- For a richer flavor, add a teaspoon of almond extract to the batter.
- This cake pairs well with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- 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: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Blueberry Vanilla Upside Down Cake, dessert, blueberry cake