Caramelized Blueberry Upside Down Cake
This delightful dessert combines sweet blueberries and a soft, buttery cake, making for a visually stunning treat perfect for impressing family and guests.
Ingredients
For the topping
- 1 cup blueberries Use fresh for the best flavor.
- 1/2 cup butter Melted.
- 1 cup brown sugar Packed.
For the cake
- 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour.
- 1 cup granulated sugar
- 3 pieces eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a skillet, melt the butter and add brown sugar, stirring until dissolved. Add the blueberries and cook for a few minutes until they begin to caramelize.
- Pour this mixture into the prepared cake pan.
Cake Batter Making
- In a mixing bowl, beat granulated sugar and eggs until fluffy. Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt. Alternately mix in the flour mixture and milk into the sugar and egg mixture until smooth.
Baking
- Pour the cake batter over the blueberry mixture in the pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before inverting onto a serving plate.
Notes
Serve warm, optionally topped with vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for about a week.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 25g
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