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Caramelized Blueberry Upside Down Cake

A moist and flavorful upside-down cake featuring a rich, caramelized blueberry topping.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Topping
  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 2 cups fresh or frozen blueberries do not thaw if frozen
Batter
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 tablespoon lemon zest

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with some of the melted butter.
  2. Sprinkle the brown sugar evenly over the bottom of the pan and arrange the blueberries in a single layer on top.
  3. Whisk together the flour, baking powder, and salt in a medium bowl.
  4. Beat the granulated sugar, eggs, and vanilla extract in a large bowl for 3 minutes until pale and fluffy.
  5. Add the dry ingredients to the wet mixture alternately with the milk, stirring until just combined.
  6. Fold in the lemon zest, then pour the batter evenly over the blueberries and tap the pan to remove air bubbles.
  7. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes, then invert onto a serving plate and cool for another 15 minutes before slicing.

Notes

Store in the refrigerator for up to 5 days or freeze for up to 3 months. Serve warm for the best texture.