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Best Homemade Blueberry Upside Down Cake Recipe

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★★★★★

4.4 from 92 reviews

This Best Homemade Blueberry Upside Down Cake is a delightful dessert featuring a buttery brown sugar and blueberry topping baked beneath a light and fluffy vanilla cake. Perfect for showcasing fresh blueberries, this cake offers a beautiful presentation with a caramelized fruit topping and moist crumb, ideal for serving warm with whipped cream or vanilla ice cream.

Ingredients

Scale

For the Topping:

  • 1/3 cup light brown sugar
  • 2 tbsp butter
  • 1 1/2 cups fresh blueberries

For the 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). 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 mixture into the bottom of the prepared cake pan, tilting as needed to spread evenly. Arrange the fresh blueberries over the syrup in a single layer.
  2. Make the Cake Batter: Separate the eggs, placing the whites in a clean bowl. Beat the whites with a mixer on high speed until stiff peaks form, then set aside. In a large bowl, cream the softened butter and granulated sugar together 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. Carefully fold the beaten egg whites into the batter with a spatula, gently to maintain the batter’s lightness.
  3. Assemble and Bake: Drop large spoonfuls of the batter over the blueberries in the pan, then gently spread the batter evenly without disturbing the fruit. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (avoid inserting it all the way to the bottom). Once done, let the cake cool in the pan on a wire rack for 15 minutes.
  4. 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 an additional 5 to 10 minutes so the blueberry juices can soak into the cake. Remove the pan and serve the cake warm or at room temperature. It pairs wonderfully with whipped cream or vanilla ice cream.

Notes

  • Use fresh blueberries for the best flavor and texture; frozen blueberries may add excess moisture.
  • Ensure egg whites are beaten to stiff peaks to give the cake a light, airy texture.
  • Be gentle when folding the egg whites to avoid deflating the batter.
  • Do not overbake; check the cake starting at 55 minutes to avoid dryness.
  • Serve warm to enjoy the full depth of the blueberry and brown sugar topping.

Keywords: Blueberry Upside Down Cake, homemade blueberry cake, upside down cake, blueberry dessert, baked blueberry cake

Find it online: https://ricoloranz.com/best-homemade-blueberry-upside-down-cake-recipe/