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–+ servings
Blueberry Upside Down Cake

Simple Blueberry Upside Down Cake for Delicious Family Moments

This Blueberry Upside Down Cake is a delightful dessert featuring juicy berries atop a light, fluffy cake, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 cup Brown Sugar Substitute with coconut sugar for a deeper flavor.
  • 1/4 cup Butter Use unsalted butter for better control of saltiness.
  • 2 cups Fresh or Frozen Blueberries Use fresh, firm blueberries or frozen ones directly without thawing.
For the Cake Batter
  • 3 large Eggs Ensure they are at room temperature.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a different twist.
  • 1 cup All-Purpose Flour Can be replaced with a gluten-free flour blend if needed.
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal results.
  • 1/2 teaspoon Salt Optional if reducing sodium.
  • 1/2 cup Milk Substitute with almond milk for a dairy-free version.

Equipment

  • 9-inch round cake pan
  • medium saucepan
  • mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Combine brown sugar and butter in a medium saucepan over low heat until melted and syrupy.
  3. Pour the mixture into the cake pan and scatter the blueberries evenly over it.
  4. Beat egg whites in a clean bowl until stiff peaks form and set aside.
  5. Cream butter and sugar until light and fluffy; then add egg yolks and vanilla extract until well combined.
  6. Whisk together flour, baking powder, and salt; gradually add it to the creamed mixture alternately with milk.
  7. Fold the whipped egg whites into the batter gently to keep the mixture airy.
  8. Spoon the batter over the blueberries in the cake pan, spreading evenly.
  9. Bake for 55-60 minutes until golden brown and a toothpick comes out clean.
  10. Cool in the pan for 5-10 minutes before inverting onto a serving platter.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Let the cake cool long enough to prevent sticking during flipping. Use room temperature ingredients for a smoother batter.

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