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Juicy Blueberry Upside Down Cake

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A delightful dessert with a layer of caramelized blueberries resting atop a moist cake, perfect for any occasion.

Ingredients

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  • 1 cup fresh blueberries
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a round cake pan to ensure your cake releases easily after baking.
  2. Create the blueberry base by melting the butter over low heat, adding brown sugar, and pouring it into the pan before spreading blueberries over it.
  3. Mix the dry ingredients: combine flour, baking powder, and salt in a bowl.
  4. Whip up the wet ingredients by beating sugar and eggs until fluffy, then adding milk and vanilla.
  5. Combine the wet and dry ingredients, folding gently to avoid overmixing.
  6. Pour the batter over the blueberries in the pan.
  7. Bake for 30-35 minutes, until a toothpick comes out clean.
  8. Cool the cake for about 10 minutes, then invert onto a serving platter.

Notes

Serve warm with vanilla ice cream or whipped cream for an indulgent touch. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://thestationrecipes.com/juicy-blueberry-upside-down-cake/

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