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Best Homemade Blueberry Upside Down Cake Recipe

Best Homemade Blueberry Upside Down Cake Recipe
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★★★★★

5.1 from 8 reviews

This Best Homemade Blueberry Upside Down Cake is a delightful dessert featuring a rich buttery caramel topping layered with juicy fresh blueberries and a light, fluffy vanilla sponge cake. Perfectly moist and topped with a beautiful blueberry glaze, this cake is best enjoyed warm, accompanied by whipped cream or vanilla ice cream for an indulgent treat.

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

  1. Preparation and Pan Setup: Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with non-stick cooking spray. In a small saucepan, melt 1/3 cup light brown sugar with 2 tablespoons butter over medium heat until syrupy and smooth. Pour this caramel mixture evenly into the bottom of the pan, then arrange 1 1/2 cups fresh blueberries in a single layer over the syrup.
  2. Make the Cake Batter: Separate the eggs, placing the whites in a clean bowl. Beat the egg whites at high speed until stiff peaks form and set aside. In a large bowl, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in the egg yolks and 1 teaspoon vanilla extract until combined. In another bowl, whisk 1 1/2 cups all-purpose flour with 2 teaspoons baking powder and 1/2 teaspoon salt. Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup milk, mixing just until combined. Finally, gently fold the beaten egg whites into the batter to keep it light and airy.
  3. Assemble and Bake: Spoon the batter evenly over the blueberries in the pan and gently spread to cover the fruit without disturbing it. Bake for 55 to 60 minutes, or until a toothpick inserted into the center (not all the way to the bottom) comes out clean. Allow the cake to cool in the pan on a wire rack for 15 minutes.
  4. Invert and Serve: Run a knife around the edges of the cake to loosen it. Place a serving platter on top of the pan and carefully flip it to invert the cake onto the platter. Leave the pan inverted on top for 5 to 10 minutes so the blueberry juices can soak in. Remove the pan and serve the cake warm or at room temperature with whipped cream or vanilla ice cream for an extra special touch.

Notes

  • Ensure egg whites are beaten to stiff peaks to achieve a light and fluffy cake texture.
  • Be gentle when folding the egg whites into the batter to prevent deflating.
  • Do not insert the toothpick all the way to the bottom when testing for doneness, as it may pick up the syrupy topping.
  • If fresh blueberries are not available, frozen blueberries can be used but should be thawed and drained well.
  • The cake is best served slightly warm to enjoy the gooey blueberry topping at its best.

Nutrition

Keywords: blueberry upside down cake, blueberry cake, homemade cake, upside down cake, blueberry dessert

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