Blueberry Caramel Upside Down Cake
A stunning cake topped with fresh blueberries and caramel, perfect for any occasion.
Ingredients
For the caramel base
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- 2 cups fresh blueberries
For the cake batter
- 1 ½ cups all-purpose flour Can be substituted with gluten-free flour
- 1 cup granulated sugar Can be replaced with coconut sugar for a lower-sugar option
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk Can be substituted with plant-based milk for a lactose-free version
- 2 large eggs Can be replaced with flaxseed eggs for a vegan version
Instructions
Preparation
- Begin by gathering all necessary ingredients and measuring them accurately. Melt the butter and set aside the blueberries.
Cooking the Base
- In a 9-inch round cake pan, melt the unsalted butter over low heat. Stir in the packed brown sugar until dissolved to form the caramel base.
Assembling the Cake
- Remove the pan from heat and evenly distribute the fresh blueberries over the caramel mixture.
- In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until there are no lumps.
- In another bowl, mix the vanilla extract, milk, and eggs until well combined and slightly frothy.
- Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing.
- Pour the batter evenly over the blueberries in the cake pan.
Baking
- Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for about 10 minutes before inverting onto a serving plate.
- Serve warm and enjoy the delightful caramel and blueberry topping.
Notes
To maintain freshness, store covered at room temperature for 1-2 days, or refrigerate up to a week. For freezing, wrap slices tightly and place them in an airtight container. Reheat leftover slices in the microwave.