Juicy Blueberry Upside Down Cake (Printable Version)
Moist golden cake with caramelized blueberry topping delivering sweet summer flavors
# What You'll Need:
→ Blueberry Topping
01 - 1/2 cup granulated sugar
02 - 1/4 cup unsalted butter, melted
03 - 2 cups fresh blueberries or frozen, thawed and drained
04 - 1 tablespoon lemon juice
→ Cake Batter
05 - 1 1/4 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 sour cream
14 - 2 tablespoons milk
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper to prevent sticking.
02 - Pour melted butter into the prepared pan, spreading evenly. Sprinkle sugar uniformly over the butter. Arrange blueberries in a single layer over the sugar and drizzle with lemon juice. Set aside.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended. Set aside.
04 - In a large bowl, beat softened butter and granulated sugar together until pale and fluffy, approximately 3 minutes. Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract.
05 - Fold half of the dry ingredients into the butter mixture. Add sour cream and milk, mixing until incorporated. Gently stir in remaining dry ingredients until just combined; avoid overmixing to prevent tough texture.
06 - Carefully spoon batter over the blueberry layer, spreading evenly with an offset spatula to avoid displacing the fruit.
07 - Bake for 35-40 minutes until golden brown and a toothpick inserted into the center emerges clean. The cake should spring back lightly when touched.
08 - Let cake rest in the pan for 10 minutes. Run a thin knife around the edges to loosen. Place a serving plate atop the pan and quickly invert to release the cake. Remove parchment paper carefully.
09 - Allow cake to cool for at least 20 minutes before slicing. Serve warm or at room temperature for optimal texture and flavor.
# Expert Tips:
01 -
- The caramelized blueberry topping creates this incredible syrup that seeps into the warm cake
- It looks impressive but comes together with basic pantry ingredients
- The texture strikes that perfect balance between tender crumb and juicy fruit
02 -
- Letting the cake cool just 10 minutes before flipping is crucial timing too soon and it falls apart too late and it sticks
- That blueberry layer stays hot longer than you expect so use oven mitts when you flip the pan
03 -
- Room temperature ingredients prevent the batter from separating and ensure even rising
- Do not overmix the batter once you add the flour or the cake will turn tough