Best Homemade Blueberry Upside Down Cake Recipe
This Best Homemade Blueberry Upside Down Cake is a delightful twist on the classic upside down cake, featuring a luscious layer of syrupy brown sugar, butter, and fresh blueberries baked beneath a moist, fluffy vanilla cake. Perfectly golden and bursting with fresh berry flavor, this cake is ideal for any occasion and pairs wonderfully with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Topping
- 1/3 cup light brown sugar
- 2 tbsp butter
- 1 1/2 cups fresh blueberries
Cake Batter
- 2 eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Instructions
- Preparation and Pan Setup: Preheat your oven to 350°F (175°C) and spray a 9-inch cake pan with non-stick cooking spray. In a small saucepan over medium heat, melt the brown sugar and butter together until the mixture is syrupy and the sugar is dissolved. Pour this syrup evenly into the bottom of the prepared pan, then arrange the fresh blueberries in a single layer over the syrup.
- Make the Cake Batter: Separate the eggs, placing the whites in a clean bowl. Beat the egg whites on high speed until stiff peaks form and set aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing just until combined. Gently fold in the beaten egg whites with a spatula to maintain the light texture.
- Assemble and Bake: Drop large spoonfuls of the batter over the blueberries in the pan and gently spread the batter evenly without disturbing the fruit layer. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan on a rack for 15 minutes.
- Invert and Serve: Run a knife around the edge of the pan to loosen the cake. Place a serving platter over the pan and carefully invert the cake onto the platter. Leave the pan on top for 5 to 10 minutes to allow the blueberry juices to soak into the cake. Then remove the pan and serve the cake warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- Ensure egg whites are beaten to stiff peaks to keep the cake light and fluffy.
- Do not overmix the batter after adding the dry ingredients to avoid a dense cake.
- Be gentle when folding in the egg whites to retain air in the batter.
- Test doneness by inserting a toothpick gently into the center of the cake, avoiding the bottom for accurate results.
- For extra flavor, serve with whipped cream or a scoop of vanilla ice cream.
Keywords: blueberry upside down cake, homemade blueberry cake, upside down cake recipe, blueberry dessert, easy blueberry cake
