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Blueberry Upside Down Cake

Blueberry Upside Down Cake Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1/2 cup packed light brown sugar
  • 2 cups fresh or frozen blueberries
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1/2 cup whole milk, at room temperature

Method
 

  1. Preheat the oven to 350°F. Melt 4 tbsp butter in a 9 inch round cake pan over medium heat, tilt to coat, then stir in brown sugar until smooth. Spread evenly and top with blueberries.
  2. Beat the 1/2 cup butter and granulated sugar until fluffy, about 2 minutes. Add eggs one at a time, then vanilla, mixing after each.
  3. Whisk flour, baking powder, and salt. Add half to the butter mixture, stir, then add the milk and the remaining flour, folding just until combined.
  4. Spoon batter over the blueberries, spreading gently to cover. Bake 40 to 45 minutes until golden and a toothpick comes out clean.
  5. Cool the cake in the pan for 10 minutes on a rack. Run a knife around the edge, invert onto a plate, and serve warm.

Notes

If using frozen blueberries, the caramel may bubble a little more as it bakes, which is normal. Let the cake cool for exactly 10 minutes before flipping; a longer rest can cause sticking.