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Best Homemade Blueberry Upside Down Cake

Best Homemade Blueberry Upside Down Cake You'll Love

This Best Homemade Blueberry Upside Down Cake combines tart blueberries and fluffy cake for a delightful dessert.
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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: Cakes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1/2 cup Brown Sugar Can substitute with granulated sugar for a different flavor.
  • 1/4 cup Butter Use unsalted butter for better control of salt levels.
  • 2 cups Blueberries Use fresh or frozen directly from the freezer.
For the Cake
  • 3 large Eggs Ensure they are at room temperature.
  • 1 cup Sugar (Granulated) Essential for aeration when creamed with butter.
  • 1 teaspoon Vanilla Extract No substitution for optimal taste.
  • 1 1/2 cups All-Purpose Flour Can substitute with gluten-free flour if needed.
  • 2 teaspoons Baking Powder Make sure it’s fresh for effective leavening.
  • 1/2 teaspoon Salt Enhances flavors of other ingredients.
  • 1/2 cup Milk Add with the dry ingredients mixture.

Equipment

  • 9-inch Round Cake Pan
  • medium saucepan
  • Electric mixer
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat a 9-inch round cake pan with non-stick spray.
  2. In a medium saucepan, combine 1/2 cup of brown sugar and 1/4 cup of butter over medium heat, stirring until syrupy (about 3-4 minutes). Pour into prepared pan and layer with blueberries.
  3. Beat 3 egg whites until stiff peaks form, about 3-4 minutes.
  4. Cream together 1/2 cup of softened butter and 1 cup of granulated sugar until light and fluffy. Gradually mix in 3 egg yolks and 1 teaspoon of vanilla extract.
  5. Whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Gradually add this to the butter-sugar blend alternately with 1/2 cup of milk.
  6. Gently fold in the beaten egg whites until just combined.
  7. Spread the batter over the blueberries in the pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for about 15 minutes before inverting it onto a serving platter.

Nutrition

Serving: 1slicesCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 180mgPotassium: 220mgFiber: 1gSugar: 16gVitamin A: 400IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Use room temperature eggs and butter for smoother mixing. Lightly dust blueberries with flour to prevent excess bleeding during baking.

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