Best Homemade Blueberry Upside Down Cake
Tender vanilla cake topped with a glossy, jammy layer of baked blueberries.
Ingredients
Ingredients
- 1/3 cup light brown sugar packed
- 2 tablespoons unsalted butter
- 1 1/2 cups fresh blueberries
- 2 large eggs separated, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla bean paste
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk at room temperature
- Nonstick cooking spray for the pan
Instructions
- Preheat the oven to 350°F. Spray a 9-inch round cake pan with nonstick cooking spray.
- In a small saucepan, melt 2 tablespoons butter over medium heat, then stir in the light brown sugar until smooth and combined. Pour the mixture into the bottom of the prepared pan and spread into an even layer.
- Scatter the blueberries evenly over the brown sugar mixture in the pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large mixing bowl, beat the softened 1/2 cup butter and granulated sugar with a hand mixer on medium speed until pale and fluffy, about 2 to 3 minutes.
- Add the egg yolks to the butter mixture one at a time, beating well after each addition, then mix in the vanilla bean paste and scrape down the sides of the bowl.
- Add the dry ingredients to the butter mixture in 3 additions, alternating with the milk in 2 additions, beginning and ending with the dry ingredients. Mix on low speed just until the flour is incorporated and no dry streaks remain.
- In a clean bowl with clean beaters, whip the egg whites on medium high speed until soft peaks form.
- Gently fold the whipped egg whites into the batter using a spatula until the mixture looks mostly uniform and airy, being careful not to deflate the whites.
- Drop large spoonfuls of batter over the blueberries in the pan, then gently spread the batter into an even layer, taking care not to disturb the fruit.
- Bake for 55 minutes, or until the top is golden and a toothpick inserted into the center of the cake (not all the way to the bottom) comes out clean.
- Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
- Run a thin knife around the edge of the cake to loosen it. Place a serving platter over the pan and carefully invert the cake in one motion.
- Leave the inverted pan on top of the cake for 5 to 10 minutes so the blueberry juices soak into the crumb, then lift off the pan.
- Slice and serve the cake warm or at room temperature, plain or with whipped cream or vanilla ice cream.
Notes
- Do not thaw frozen blueberries before using if you substitute them for fresh; add them to the pan straight from the freezer.
- Let the cake cool for about 15 minutes before inverting to help the topping release cleanly from the pan.
- For the best texture, use room temperature butter, eggs, and milk so the batter comes together smoothly.
- Store leftovers covered at room temperature for up to 1 day or in the refrigerator for up to 3 days; bring to room temperature before serving.
- Let the cake cool for about 15 minutes before inverting to help the topping release cleanly from the pan.
- For the best texture, use room temperature butter, eggs, and milk so the batter comes together smoothly.
- Store leftovers covered at room temperature for up to 1 day or in the refrigerator for up to 3 days; bring to room temperature before serving.