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Blueberry Upside-Down Cake

5.0 from 1 reviews
Blueberry Upside-Down Cake
 
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Beautiful, fresh blueberries top a yummy buttery cake with a hint of lemon. The blueberry topping is jammy and sweet, but not too sweet, just perfect! Use fresh berries if you can, but frozen will work. It's important that the buttermilk is room temperature, so it mixes well with the butter and as always, the egg and butter should be room temperature. Another tip is to not overbeat while adding in the flour. I know you'll love this recipe! Don't forget the vanilla ice cream or whipped cream for serving!
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Recipe type: Dessert
Serves: Make 1 - 9" cake
Ingredients
  • 3 cups of fresh blueberries
  • 3 Tbs of brown sugar
  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • ¾ cup of granulated sugar
  • 1 stick (1/2 cup) of unsalted butter, room temperature
  • ½ cup of buttermilk, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp of grated lemon zest
  • 1½ tsp of vanilla extract
Instructions
  1. Preheat the oven to 375°. Butter a 9-inch round cake pan, butter it really well! Spread the blueberries in the prepared pan and sprinkle with 3 Tbs of brown sugar.
  2. In a medium bowl, mix the flour with the baking powder, baking soda, and salt.
  3. Using an electric mixer, beat the butter with the granulated sugar at high speed until fluffy, about 2 minutes, scraping the sides of the bowl when needed. Add the buttermilk, egg yolk, lemon zest and vanilla and beat at medium speed until well combined.
  4. Add the flour mixture a little at a time and beat at low speed until just combined. It's important not to overbeat, it's actually better to stir in the last of the flour by hand.
  5. Now spoon the batter over the blueberries and spread evenly to the edges with a butter knife.
  6. Bake for about 45 minutes, until the top is golden and a toothpick inserted into the cake comes out clean. Place the cake on a rack and let cool for 15 minutes. Here's the scary part, but it works! Run a small knife around the edge of the cake, place a plate on top, then flip it over to invert. Let it cool, then just slice and serve! Delicious with whipped cream or vanilla ice cream! I like to sprinkle on a little turbinado sugar before serving, adds a nice little crunch

 

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Comments

  1. Ruth this was easy and so so very good! I have passed your recipe on to several of my friends who have made it already.