Oh, blueberries! They’re gorgeous and delicious. I used to eat them as is but learned that they’re perfect to incorporate as well in a variety of recipes. Just like blueberry soda (which is super delish), or this Blueberry Upside Down Cake. I love all sorts of cake but this one is my favorite. The berries are cook in the bottom of the cake pan, then flipped over to cover the cake in a thick topping of caramelized blueberries. A deliciously rich cake soaked in blueberries! I can never ask for any better cake than this. And it is very easy to make.
Ingredients
1/3 c brown sugar
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2 Tbsp. butter
1 1/2 c blueberries
2 eggs, separated into whites and yolks
3/4 c sugar
1/2 c butter
1 tsp. vanilla
1 1/2 c flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c milk
How to make Blueberry Upside Down Cake
Step 1: Ready the oven. Preheat to 350 degrees.
Step 2: To make the topping. In a small saucepan, cook the brown sugar and 2 tablespoons of butter until melted and sugar is dissolved.
Step 3: Prepare a 9-inch cake pan by spraying it with cooking spray. Pour the sugar and butter mixture, make sure to coat the bottom of the pan.
Step 4: In a single layer, top the sugar and butter mixture with fresh blueberries.
Step 5: You have to separate the egg whites and yolk. Place egg whites in a bowl, and beat at high speed until stiff peaks form. Set aside for later use.
Step 6: In a separate bowl, cream the sugar and 1/2 cup of butter. Add the egg yolks and beat well. Mix the vanilla.
Step 7: Combine the flour with the baking soda, add salt, and mix well.
Step 8: Alternately add the flour and milk to the batter.
Step 9: Now, fold the egg whites into the batter.
Step 10: Slowly pour the batter into the cake pan and spread evenly. The batter will be very thick (which is what you want), compared to a regular cake batter.
Step 11: Place in the oven. Bake for 55-60 minutes until the center of the cake is cooked.
Step 12: Remove from the oven. Let the cake cool in the pan for 15 minutes. Once cooled, flip the cake upside down onto the serving platter. Don’t remove the cake pan just yet for another 5-10 minutes to let the blueberries soak in.
Ingredients
- 1/3 c brown sugar
- 2 Tbsp. butter
- 1 1/2 c blueberries
- 2 eggs, separated into whites and yolks
- 3/4 c sugar
- 1/2 c butter
- 1 tsp. vanilla
- 1 1/2 c flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c milk
Instructions
Step 1: Ready the oven. Preheat to 350 degrees.
Step 2: To make the topping. In a small saucepan, cook the brown sugar and 2 tablespoons of butter until melted and sugar is dissolved.
Step 3: Prepare a 9-inch cake pan by spraying it with cooking spray. Pour the sugar and butter mixture, make sure to coat the bottom of the pan.
Step 4: In a single layer, top the sugar and butter mixture with fresh blueberries.
Step 5: You have to separate the egg whites and yolk. Place egg whites in a bowl, and beat at high speed until stiff peaks form. Set aside for later use.
Step 6: In a separate bowl, cream the sugar and 1/2 cup of butter. Add the egg yolks and beat well. Mix the vanilla.
Step 7: Combine the flour with the baking soda, add salt, and mix well.
Step 8: Alternately add the flour and milk to the batter.
Step 9: Now, fold the egg whites into the batter.
Step 10: Slowly pour the batter into the cake pan and spread evenly. The batter will be very thick (which is what you want), compared to a regular cake batter.
Step 11: Place in the oven. Bake for 55-60 minutes until the center of the cake is cooked.
Step 12: Remove from the oven. Let the cake cool in the pan for 15 minutes. Once cooled, flip the cake upside down onto the serving platter. Don't remove the cake pan just yet for another 5-10 minutes to let the blueberries soak in.
