Blueberry Upside Down Cake (Printable)
A luscious, moist cake with caramelized blueberries delivering summer flavor in every bite.
# What's Needed:
→ Blueberry Topping
01 - 1/2 cup granulated sugar
02 - 1/4 cup unsalted butter, melted
03 - 2 cups fresh blueberries
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
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - Pour melted butter into the bottom of the prepared pan. Sprinkle evenly with sugar. Distribute blueberries over the sugar and drizzle with lemon juice.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - Beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Mix in half of the dry ingredients, then add sour cream and milk. Stir in the remaining dry ingredients until just combined.
06 - Carefully spoon the batter over the blueberry layer and smooth the top.
07 - Bake for 35 to 40 minutes, or until golden and a toothpick inserted into the center comes out clean.
08 - Let cool in the pan for 10 minutes, then run a knife around the edge. Place a serving plate over the pan and invert to release the cake. Remove parchment paper and cool for at least 20 minutes before serving.
# Tips for Success:
01 -
- The blueberry topping creates this stunning purple stained glass effect that makes everyone think you spent hours on presentation
- That moment when you flip the pan and hold your breath never gets old, even after making this a dozen times
02 -
- Let the cake cool exactly 10 minutes before flipping, otherwise the blueberry layer slides right off
- Overmixing the batter makes the cake tough, so stop as soon as you see no dry flour
03 -
- Use a light-colored cake pan to prevent the edges from overbaking before the center is done
- If any blueberries stick to the pan after flipping, just rearrange them on top while the cake is still warm