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Juicy Blueberry Upside Down Cake

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A delightful dessert featuring sweet blueberries and a buttery caramelized topping, perfect for summer gatherings.

Ingredients

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  • 2 cups fresh blueberries
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a round cake pan generously.
  2. Create the caramel base by melting 1/2 cup of butter and stirring in 1 cup of brown sugar. Pour into the prepared pan and sprinkle 2 cups of blueberries on top.
  3. Cream together 1 cup of granulated sugar and the remaining 1/2 cup of butter until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then mix in 1 teaspoon of vanilla extract.
  5. Combine 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt in another bowl.
  6. Gradually add the dry mixture to the wet mixture, alternating with 1/2 cup of milk. Mix until just combined.
  7. Pour the batter over the blueberries in the pan, spreading it evenly.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the cake for a few minutes, then carefully invert it onto a serving plate.

Notes

Serve warm or at room temperature. Pairs well with whipped cream or vanilla ice cream.

Nutrition

Find it online: https://www.cookingwithmayaa.com/juicy-blueberry-upside-down-cake/

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