Blueberry Almond Upside Down Cake
A delightful combination of juicy blueberries and crunchy almonds set in a moist cake that’s perfect for any occasion.
Ingrédients
For the cake base
- 2 cups fresh blueberries Rinse and drain before use.
- 1/2 cup sliced almonds Can use chopped nuts as an alternative.
For the cake batter
- 1 cup granulated sugar Can substitute with agave syrup or honey.
- 1/2 cup unsalted butter, softened For dairy-free, use coconut oil.
- 2 large eggs For vegan, substitute with flax eggs.
- 1 teaspoon vanilla extract Provides additional flavor.
- 1 1/2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt Enhances flavors.
- 1/2 cup milk For a dairy-free option, use plant-based milk.
Instructions
Preparation
- Gather all ingredients and grease a 9-inch round cake pan.
Cooking the Base
- Preheat the oven to 350°F (175°C). Arrange blueberries evenly on the bottom of the cake pan and sprinkle sliced almonds over them.
Mixing Batter
- In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer for 3-5 minutes until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture alternating with milk until just combined.
Baking
- Pour the batter over the blueberries and almonds in the pan, spreading evenly. Bake for 35-40 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
Cooling and Serving
- Allow the cake to cool in the pan for about 10 minutes. Carefully run a knife around the edges and invert the cake onto a serving plate.
- Serve warm or at room temperature, with optional toppings like whipped cream or vanilla ice cream.
Notes
To prevent overmixing, combine until just blended. Serve with a side of sweet tea or a light white wine for the perfect pairing.