Upside down cakes are so much fun and slightly exciting when you flip the pan over and cross your fingers. This blueberry version tastes like a soft, moist blueberry muffin in cake form. It’s heavenly served warm from the oven with vanilla ice cream or whipped cream on top.
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Ingredients
- 1 cup (227g) unsalted butter, softened and divided
- 1/4 cup plus 2 tablespoons (75g) packed brown sugar
- 1/2 teaspoon fine sea salt plus extra for the topping
- 2 cups (312g) blueberries
- 1 1/4 cups (162g) all purpose flour, sifted
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg, preferably freshly ground
- 1/2 cup plus 2 tablespoons (125g) granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup (118ml) whole milk, room temperature
Ingredients
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Instructions
- Preheat the oven to 350ºF (180ºC). Spray an 8-inch round cake pan* with nonstick spray.
- In a small saucepan, melt 6 tablespoons (85g) of the butter with the brown sugar and a pinch of salt. Simmer for 1 minute, then transfer the mixture to the cake pan. Arrange the blueberries on top.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and 1/2 teaspoon of salt.
- In a medium bowl, beat the remaining 10 tablespoons (142g) of butter and the granulated sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs and the egg yolk in 3 separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract until well combined. On low speed, beat in the flour mixture in 2 separate additions, followed by half of the milk after each addition. Beat unit combined.
- Gently spoon the batter into the cake pan over the top of the blueberries. Smooth the top with a spatula. Bake until the top is golden brown and a knife inserted into the center of the cake comes out nearly clean, about 45-50 minutes. You don't want to see raw batter on the knife, but a little moisture is okay. Let the cake cool in the pan for 5 minutes. Run a knife around the perimeter and invert the cake onto a serving platter. Serve warm or at room temperature.
Recipe Notes
To find my favorite 8-inch round cake pan, click here.