Blueberry Vanilla Upside Down Cake
This delightful Blueberry Vanilla Upside Down Cake features a luscious topping of fresh blueberries that glisten with sweetness, creating a beautiful dessert perfect for any occasion.
Ingrédients
For the Topping
- 2 cups fresh blueberries Can substitute with other fruits like peaches or mixed berries.
- 1/2 cup unsalted butter Melted for the topping.
- 1 cup brown sugar For caramelizing with butter.
For the Cake
- 1 cup granulated sugar
- 2 cups all-purpose flour Can use gluten-free flour as an alternative.
- 1 tablespoon baking powder Leavening agent.
- 1/2 teaspoon salt
- 1 cup milk Use almond or soy milk for dairy-free options.
- 2 large eggs Can substitute with applesauce for a vegan option.
- 2 teaspoons vanilla extract
Instructions
Preparation
- Gather all necessary ingredients.
- Preheat your oven to 350°F (175°C). Grease a cake pan liberally.
Cooking
- In a skillet, melt 1/2 cup of unsalted butter and 1 cup of brown sugar over medium heat, then pour the mixture into the prepared cake pan.
- Arrange fresh blueberries evenly on top of the buttery mixture.
- In a separate bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- In another bowl, combine 1 cup of granulated sugar, 1 cup of milk, 2 eggs, and 2 teaspoons of vanilla extract, beating until smooth.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
- Pour the batter evenly over the blueberries and buttery mixture.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before inverting onto a serving plate.
Notes
Serve with whipped cream or ice cream. Can be stored at room temperature for 3 days or in the fridge for a week.