Best Homemade Blueberry Upside Down Cake
Discover how to make Best Homemade Blueberry Upside Down Cake. A delicious recipe with detailed instructions.
25
Prep Time
40
Cook Time
75
Total Time
8
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Best Homemade Blueberry Upside Down Cake. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Step 2
2. Prepare the topping: In a small saucepan over medium heat, melt the brown sugar and butter together, stirring until smooth and bubbling. Pour this mixture into the prepared cake pan and spread evenly. Arrange the blueberries in a single layer over the brown sugar mixture.
Step 3
3. Make the cake batter: In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
Step 4
4. In another bowl, beat the egg yolks with granulated sugar until pale and creamy, about 2-3 minutes. Add the softened butter and vanilla extract, beating until well combined.
Step 5
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the egg yolk mixture, alternating with the milk, beginning and ending with the flour mixture.
Step 6
6. Gently fold the beaten egg whites into the batter using a rubber spatula until no white streaks remain.
Step 7
7. Carefully pour the batter over the blueberries in the pan, spreading it evenly with a spatula.
Step 8
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Step 9
9. Remove from oven and let cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a serving plate. Carefully remove the pan and parchment paper.
Step 10
10. Let the cake cool for at least 20 minutes before serving to allow the topping to set.
You Must Know
- ✓Use room temperature ingredients for the best cake texture and even mixing
- ✓Don't overmix the batter after adding the egg whites to keep the cake light and fluffy
- ✓If using frozen blueberries, thaw and drain them well to prevent excess moisture
Chef's Notes
Use room temperature ingredients for the best cake texture and even mixing
Don't overmix the batter after adding the egg whites to keep the cake light and fluffy
If using frozen blueberries, thaw and drain them well to prevent excess moisture
Serving Suggestions
Serve this cake slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. It's perfect for summer gatherings, afternoon tea, or as a special weekend dessert. The cake pairs beautifully with coffee or tea.
Nutritional Info (Per Serving)
380
Calories
5g
Protein
52g
Carbs
17g
Fat
Tags
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More Dessert Recipes
Best Homemade Blueberry Upside Down Cake
Discover how to make Best Homemade Blueberry Upside Down Cake. A delicious recipe with detailed instructions.
Ingredients (11)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare the topping: In a small saucepan over medium heat, melt the brown sugar and butter together, stirring until smooth and bubbling. Pour this mixture into the prepared cake pan and spread evenly. Arrange the blueberries in a single layer over the brown sugar mixture.
- Make the cake batter: In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
- In another bowl, beat the egg yolks with granulated sugar until pale and creamy, about 2-3 minutes. Add the softened butter and vanilla extract, beating until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the egg yolk mixture, alternating with the milk, beginning and ending with the flour mixture.
- Gently fold the beaten egg whites into the batter using a rubber spatula until no white streaks remain.
- Carefully pour the batter over the blueberries in the pan, spreading it evenly with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Remove from oven and let cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a serving plate. Carefully remove the pan and parchment paper.
- Let the cake cool for at least 20 minutes before serving to allow the topping to set.
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