Juicy Blueberry Upside Down Cake (Printable)
Moist cake topped with caramelized fresh blueberries for a sweet summer dessert
# What You'll Need:
→ Blueberry Topping
01 - 1/2 cup granulated sugar
02 - 1/4 cup unsalted butter, melted
03 - 2 cups fresh blueberries (or frozen, thawed and drained)
04 - 1 tablespoon lemon juice
→ Cake Batter
05 - 1 1/4 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1/2 cup sour cream
14 - 2 tablespoons milk
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - Pour melted butter into the bottom of the prepared pan. Sprinkle evenly with sugar. Distribute blueberries over the sugar and drizzle with lemon juice. Set aside.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Mix in half of the dry ingredients, then add sour cream and milk. Stir in the remaining dry ingredients until just combined; do not overmix.
06 - Carefully spoon the batter over the blueberry layer and smooth the top.
07 - Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then run a knife around the edge. Place a serving plate over the pan and invert to release the cake. Remove parchment paper. Allow to cool for at least 20 minutes before slicing and serving.
# Expert Advice:
01 -
- The blueberry topping becomes this incredible fruity caramel that you want to eat straight off the spoon
- The cake stays incredibly moist thanks to sour cream, meaning it actually tastes better the next day
02 -
- Let the cake cool exactly 10 minutes before flipping; too soon and it falls apart, too late and the fruit layer sticks to the pan
- Don't substitute low-fat sour cream; the full-fat version is what keeps this cake moist for days
03 -
- Springform pans make the flip less nerve-wracking if you're new to upside-down cakes
- Use wild blueberries (the tiny ones) for an explosion of flavor in every bite