Blueberry Brown Sugar Upside Down Cake
A visually stunning and delicious cake featuring a caramelized brown sugar and blueberry topping on a soft and moist base, perfect for any occasion.
Ingrédients
For the caramel base
- 1 cup brown sugar Adjust according to taste.
- 1/2 cup unsalted butter Melted.
- 2 cups fresh blueberries Make sure they are washed and dried.
For the cake batter
- 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 Or a non-dairy substitute.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
- In a small saucepan, melt 1/2 cup unsalted butter with 1 cup of brown sugar over medium heat, stirring until smooth.
- Pour the butter and brown sugar mixture into the prepared cake pan.
- Arrange 2 cups of fresh blueberries evenly over the brown sugar mixture.
Cake Batter
- In a large mixing bowl, cream together 1 cup granulated sugar and the remaining butter until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition, and stir in 1 teaspoon of vanilla extract.
- In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- Gradually add the dry mixture to the creamed mixture, alternating with 1/2 cup of milk until just combined.
- Gently pour the cake batter over the blueberries in the pan, spreading evenly.
Baking
- Bake in the preheated oven for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a serving plate.
Notes
Serve with whipped cream, a scoop of vanilla ice cream, or chocolate sauce for an extra indulgence. Store properly to maintain freshness.