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Homemade Blueberry Upside Down Cake

Homemade Blueberry Upside Down Cake That's Pure Bliss

This homemade blueberry upside down cake is a delightful dessert featuring fresh blueberries, perfect for impressing guests.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 cup brown sugar Use white sugar for a less caramelized flavor.
  • ¼ cup butter Provide moisture and flavor; ensure it is softened.
  • 1 to 2 cups fresh or frozen blueberries Fresh preferred; frozen can be used directly.
For the Cake Batter
  • 3 large eggs Separate yolks and whites for best texture.
  • 1 teaspoon vanilla extract Alternatively, use almond extract.
  • 1½ cups all-purpose flour Can substitute with gluten-free flour.
  • 2 teaspoons baking powder Ensure it's fresh for proper rise.
  • ½ cup milk Any type of milk can be substituted.

Equipment

  • 9-inch Round Cake Pan
  • medium saucepan
  • Mixer
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a 9-inch round cake pan with non-stick spray.
  2. Melt 1 cup of brown sugar with ¼ cup of softened butter in a medium saucepan over medium heat until syrupy, about 3-5 minutes. Pour into the prepared cake pan.
  3. Place 1 to 2 cups of blueberries over the warm syrup in the cake pan.
  4. Beat 3 egg whites in a clean mixing bowl until stiff peaks form, about 3-4 minutes.
  5. Cream together ½ cup of softened butter and 1 cup of sugar until fluffy. Add 3 egg yolks and 1 teaspoon of vanilla extract and mix until smooth.
  6. In a separate bowl, mix 1½ cups of flour, 2 teaspoons of baking powder, and a pinch of salt. Gradually add to the butter mixture alternately with ½ cup of milk.
  7. Fold the beaten egg whites into the batter gently to preserve airiness.
  8. Spread the batter over the blueberries and bake for 55-60 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 15 minutes before inverting onto a serving platter.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Tips: Allow the cake to cool briefly before inverting to avoid sticking. Ensure egg whites are free of grease for optimal texture. Dust blueberries with flour to prevent bleeding into the cake. Use room temperature ingredients for smoother batter. Verify freshness of baking powder to avoid a dense cake.

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