Blueberry Upside Down Cake
User Reviews
4.5
Blueberry Upside Down Cake
Description
The Blueberry Upside Down Cake brings together a buttery brown sugar topping topped with plump blueberries and a thick cake batter made with separated eggs. After coating the bottom of the pan with a mixture of melted butter and brown sugar, fresh blueberries are spread evenly on top to create a naturally sweet and slightly caramelized fruit layer once inverted. The batter is made by creaming butter with sugar and egg yolks, then folding in sifted dry ingredients and whipped egg whites, resulting in a dense yet airy crumb after baking for nearly an hour at 350°F. Cooling the cake briefly in the pan helps it set before flipping. The blueberries provide bursts of juice and subtle tartness beneath the rich sweet cake, making it a flavorful treat that showcases straightforward ingredients and technique.
Ingredients
- 1/3 cup brown sugar
- 2 Tablespoon butter
- 1 1/2 cup blueberries
- 2 egg separated into whites and yolks
- 3/4 cup sugar
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 1/2 cup flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat oven to 350.
- To make the topping heat the brown sugar and 2 T. of butter in a small saucepan. Cook until the butter melts and sugar dissolves.
- Spray a 9" cake pan with cooking spray, and then pour the sugar and butter mixture into the pan to coat the bottom.
- Add the blueberries in a single layer on top of the sugar and butter mixture.
- Separate the egg whites and yolks. Beat the egg whites at high speed until stiff peaks form. Pour the egg whites out and set aside for later.
- Then cream the sugar and 1/2 c. butter until well blended. Add the egg yolks and beat well, and then mix in the vanilla.
- Combine the flour with the baking powder and salt and mix.
- Add the flour alternately to the batter with the milk.
- Fold the egg whites into the batter.
- Pour into the cake pan and spread evenly. The batter will be very thick, much thicker than a regular cake batter.
- Bake for 55-60 minutes until the center is cooked.
- Cool the cake in the pan for 15 minutes, then flip the cake upside down onto a serving platter, but leave the cake pan on top of the cake for another 5-10 minutes to let the blueberries soak in.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 290kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 228mg | 10% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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