Blueberry Upside Down Cake

If you want an easy and delicious fresh dessert you can not say no to this Blueberry Upside Down Cake. Top it with some ice cream and you have yourself the perfect treat.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 272kcal

Author: Tornadough Alli

Ingredients

Topping:

1/4 cup butter melted
1/2 cup brown sugar
1 3/4 cup blueberries

Cake:

1 1/3 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 cup butter softened
3/4 cup sugar
1 egg
1 tsp vanilla
1/2 cup milk

Instructions

Preheat oven to 350.
In bowl whisk together your melted butter and brown sugar, spread on the bottom of a 9" high sided pan or springform pan, set aside.
Top with your blueberries and set aside.
In a large bowl whisk together your flour, baking powder and salt, set aside.
In another bowl beat together butter, sugar, egg and vanilla until combined.
Add in your dry ingredients and beat until combined.
Lastly add in your milk and beat until incorporated.
Spoon over blueberries and gently spread over the top using an offset spatula.
Bake in oven for about 35-40 minutes until golden and toothpick comes out clean.
Remove from oven and let cool in pan 5-10 minutes before flipping out onto serving tray.
Cut and serve warm or cool.

Notes

Use a high sided 9" pan instead of a springform, we have had issues with the batter leaking out in a springform pan in the past.
If you do use a spring-form pan, wrap the sides in tinfoil to prevent any leaking.
Combine your brown sugar and melted butter before placing it in the bottom of the pan. I’ve seen other recipes that call for sprinkling of brown sugar and pouring of butter, but this is the method that works perfectly for us!
Let cake rest in pan about 5 minutes before turning onto serving platter.
You can use frozen or fresh blueberries for this recipe.

Nutrition