This berry packed upside-down cake is perfect for dessert or brunch, served with a dollop of sweetened sour cream.
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon unsalted butter, plus more for the pan
- 2/3 cup sugar
- 3 cups blueberries
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 3/4 cup milk
- 1/4 cup sour cream
Instructions
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
- For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
- Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
- Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 455 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 2 g |
| Sugar | 49 g |
| Protein | 6 g |
| Cholesterol | 87 mg |
| Sodium | 303 mg |
Reviews
5/10, it was delicious because how could it not be, but definitely on the juicier side on top and certainly better served hot. This is just a personal choice, but I think a blueberry crumble coffee cake or a pie would have been a better use for 3 cups of blueberries. But it is great for variety! Although I do not think I would make again, or if I were to I would use less blueberries to lessen the wetness and throw in some spices like cinnamon and nutmeg on the blueberries prior to throwing them in the pan for some extra flavor.
I love pineapple upside -down cake, and really wanted to like this one too. But the brown sugar and butter almost toffee topping I get with the pineapple version just wasn’t there. The caramelized sugar in this recipe ended up just soaking into the cake. That along with the juicy blueberries just left mine with a pretty soggy top half. That would probably be much better if served hot out of the oven, but after cooling overnight it wasn’t very appealing to me. I’ll stick with making blueberry topping sauce for my cakes.
This is a delicious cake, especially if you like blueberries. Great dessert to make during blueberry season. I’ve added this to the list of special desserts I make. I serve this with a scoop of vanilla ice cream, yum!