Blueberry Upside-Down Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup fresh blueberries
02 -
1/2 cup unsalted butter, melted
03 -
3/4 cup brown sugar
04 -
1 1/2 cups all-purpose flour
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon baking powder
09 -
1/2 teaspoon baking soda
10 -
1/2 teaspoon salt
11 -
1/2 cup buttermilk
12 -
Zest of 1 lemon
→ Optional Enhancements
13 -
Pinch of cinnamon
14 -
1/2 teaspoon almond extract
15 -
Chopped pecans or walnuts
16 -
Fresh mint leaves for garnish
# Instructions:
01 -
Preheat oven to 350°F (175°C). Thoroughly grease a 9-inch round cake pan and set aside.
02 -
In a small bowl, thoroughly combine melted butter and brown sugar until fully integrated. Pour this mixture into the bottom of the prepared pan, ensuring even distribution across the entire surface.
03 -
Scatter fresh blueberries evenly over the brown sugar mixture, covering the entire surface.
04 -
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until well combined.
05 -
In a separate bowl, blend eggs, vanilla extract, buttermilk, and lemon zest until smooth and homogeneous.
06 -
Gradually pour the wet mixture into the dry ingredients. Fold gently to combine, being careful not to overmix. Some small lumps are acceptable.
07 -
Pour the batter over the blueberry layer, spreading evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
08 -
Allow the cake to cool in the pan for approximately 10 minutes, then carefully invert onto a serving plate so the blueberry layer becomes the top of the cake.
# Notes:
01 -
For best results, use fresh blueberries when in season. Frozen blueberries can work but may release extra moisture.
02 -
The cake will keep at room temperature for up to 2 days or refrigerated for up to 5 days.