Juicy Blueberry Upside Down Cake (Printable)
Luscious cake with caramelized blueberries creates a stunning summer dessert. Moist vanilla base supports a crown of jewel-like fruit.
# What you'll need:
→ Blueberry Topping
01 - 1/2 cup granulated sugar
02 - 1/4 cup unsalted butter, melted
03 - 2 cups fresh blueberries (or frozen, thawed and drained)
04 - 1 tablespoon lemon juice
→ Cake Batter
05 - 1 1/4 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1/2 cup sour cream
14 - 2 tablespoons milk
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper to prevent sticking.
02 - Pour melted butter into the bottom of the prepared pan. Sprinkle sugar evenly over the butter. Arrange blueberries in a single layer over the sugar and drizzle with lemon juice. Set aside.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until thoroughly blended. Set aside.
04 - In a large bowl, beat softened butter and granulated sugar together using an electric mixer or whisk until pale and fluffy, approximately 3-4 minutes.
05 - Add eggs one at a time, beating well after each addition until fully incorporated. Mix in vanilla extract.
06 - Gradually mix in half of the dry ingredients. Add sour cream and milk, then stir in the remaining dry ingredients until just combined. Avoid overmixing to prevent a tough texture.
07 - Carefully spoon the batter over the blueberry layer in the pan. Gently spread the batter to create an even surface, being careful not to disturb the fruit layer beneath.
08 - Bake for 35-40 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
09 - Let the cake cool in the pan for 10 minutes. Run a sharp knife around the edge to loosen. Place a serving plate over the pan and quickly invert to release the cake. Peel off the parchment paper.
10 - Allow the cake to cool for at least 20 minutes before slicing. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The caramelized blueberry topping creates this incredible gooey layer that people will think you spent hours perfecting
- It comes together faster than you'd think, making it perfect for last minute dessert emergencies
02 -
- Waiting that 10 minutes before flipping is crucial. I've rushed this and ended up with half the cake still in the pan.
- The parchment paper is non negotiable. I learned this the hard way when my beautiful blueberry layer got stuck.
03 -
- Arrange your blueberries in concentric circles for the prettiest pattern when flipped
- Tap the pan gently on the counter after spreading the batter to release any air pockets