Caramelized Blueberry Upside Down Cake
A delightful dessert featuring glossy blueberries atop buttery caramel, perfect for brunch or festive occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Melt 1/2 cup of butter in a small saucepan over medium heat. Stir in the brown sugar until it dissolves completely. Pour this mixture into the bottom of the prepared pan, then layer the blueberries evenly on top of the caramel.
- In a bowl, mix together flour, baking powder, baking soda, and salt.
- In another bowl, cream together the granulated sugar and remaining butter until fluffy. Add in the eggs and vanilla, mixing well.
- Gradually combine the dry ingredients with the creamed mixture, alternating with buttermilk, until everything is well-blended.
- Pour the batter over the blueberries in the pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for a few minutes before inverting it onto a serving plate. It’s delightful served warm or at room temperature.
Notes
Use fresh blueberries for best flavor. Can serve with whipped cream or ice cream.