Description
Blueberry Upside Down Cake with caramelized blueberries and soft vanilla cake, perfect for summer gatherings.
Ingredients
Scale
- 1/3 cup light brown sugar
- 2 tablespoons butter
- 1 1/2 cups fresh blueberries
- 2 eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F and grease a 9-inch cake pan.
- Melt brown sugar and butter until syrupy and pour into pan.
- Arrange blueberries evenly over syrup.
- Beat egg whites to stiff peaks and set aside.
- Cream butter and sugar until fluffy, then add egg yolks and vanilla.
- Mix flour, baking powder, and salt separately.
- Add dry ingredients to batter alternating with milk.
- Fold egg whites gently into batter.
- Spread batter over blueberries evenly.
- Bake 55-60 minutes until toothpick comes out clean.
- Cool 10-15 minutes, invert onto platter, and serve.
Notes
- Flip cake while still warm to prevent sticking.
- Use room temperature ingredients for best texture.
- Do not thaw frozen blueberries before using.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 25 g
- Sodium: 600 mg
- Fat: 75 g
- Saturated Fat: 45 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 230 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 430 mg