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Best Homemade Blueberry Upside Down Cake – Alrightwithme Recipe

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

4.8 from 5 reviews

This Best Homemade Blueberry Upside Down Cake is a delightful treat combining a luscious blueberry and brown sugar topping with a light, fluffy cake. Perfect for a cozy dessert or special occasion, this cake is baked to golden perfection and served inverted to showcase juicy blueberries soaked in caramelized butter and brown sugar.

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 spray a 9-inch cake pan with non-stick cooking spray. In a small saucepan over medium heat, melt the 1/3 cup light brown sugar and 2 tablespoons butter together until syrupy and the sugar is dissolved. Pour this mixture into the bottom of the prepared cake pan, tilting to spread evenly, then arrange the 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 on high speed with a mixer until stiff peaks form and set aside. In a large bowl, cream the softened 1/2 cup butter and 3/4 cup granulated sugar until light and fluffy. Beat in the egg yolks and 1 teaspoon vanilla extract until well combined. In a separate bowl, whisk together the 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add the dry ingredients alternately with 1/2 cup milk to the butter mixture, mixing just until combined. Gently fold in the beaten egg whites with a spatula to keep the batter light and fluffy.
  3. Assemble and Bake: Spoon large dollops of batter evenly over the blueberries in the pan, carefully spreading without disturbing the fruit. Bake for 55 to 60 minutes until a toothpick inserted in the center comes out clean (avoid going all the way to the bottom). Let the cake cool in the pan on a rack for 15 minutes.
  4. Invert and Serve: Run a knife around the edge of the cake to loosen it. Place a serving platter over the pan and carefully invert the cake onto the platter. Leave the pan on top for another 5 to 10 minutes to allow the blueberry juices to soak in. Remove the pan and serve warm or at room temperature, optionally with whipped cream or vanilla ice cream for an extra indulgence.

Notes

  • Use fresh blueberries for the best flavor and texture.
  • Be careful when folding in egg whites to avoid deflating the batter.
  • Do not test doneness by inserting a toothpick all the way to the bottom, as the syrup layer may cause a false positive.
  • Allowing the cake to rest inverted helps the blueberry topping absorb into the cake for moister bites.
  • Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Nutrition

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

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