Juicy Blueberry Upside Down Cake (Print Version)
Moist, buttery cake crowned with caramelized blueberries. Perfect for summer gatherings and ready in just one hour.
# What You Need:
→ Blueberry Topping
01 - 3 tablespoons unsalted butter, melted
02 - 1/2 cup light brown sugar, packed
03 - 2 cups fresh blueberries (or frozen, thawed and drained)
04 - 1 teaspoon lemon zest
→ Cake Batter
05 - 1 1/2 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1/2 cup whole milk
14 - 2 tablespoons fresh lemon juice
# How-To:
01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
02 - Pour the melted butter into the prepared pan. Sprinkle the brown sugar evenly over the butter, then scatter the blueberries and lemon zest across the sugar. Set aside.
03 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
04 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
05 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
06 - In a small bowl or measuring cup, combine the milk and lemon juice.
07 - Add half of the dry ingredients to the butter mixture, mixing gently. Add the milk-lemon mixture, then the remaining dry ingredients, mixing just until incorporated.
08 - Carefully spoon the batter over the blueberry layer in the pan, spreading gently to cover the fruit.
09 - Bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
10 - Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge, place a serving plate on top, and invert the cake. Carefully lift off the pan and peel away the parchment paper. Serve warm or at room temperature.
# Expert Advice:
01 -
- The moment you flip this cake and reveal that gorgeous fruit topping feels like magic every single time
- Buttery tender cake meets tart sweet blueberries in a combination that just works
- It travels beautifully to potlucks and somehow tastes even better the next day
02 -
- Letting the cake cool for exactly 10 minutes is crucial, flip too soon and it falls apart, wait too long and the fruit sticks to the pan
- Room temperature ingredients will give you the most consistent and tender texture, so plan ahead
03 -
- Gently tap the pan on the counter before baking to release any air bubbles trapped in the fruit layer
- If using frozen blueberries, thaw them completely and pat them dry to prevent excess moisture from making the cake soggy