Description
A soft and buttery blueberry upside down cake with juicy berries caramelized in sugar and finished with a tender vanilla sponge.
Ingredients
Scale
- 2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C.
- Melt butter and pour it into the bottom of a cake pan.
- Sprinkle brown sugar evenly over the butter.
- Spread blueberries evenly on top of the sugar layer.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat egg with granulated sugar.
- Add milk and vanilla extract and mix well.
- Gradually fold dry ingredients into wet ingredients.
- Pour batter gently over the blueberries.
- Bake for 40–45 minutes until golden and set.
- Cool slightly, then invert onto a serving plate.
Notes
Let the cake rest for a few minutes before flipping to keep the blueberry topping intact.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: blueberry upside down cake, blueberry cake, dessert, baking