All, Dessert, Recipes
Blueberry Upside Down Cake
This Upside-Down Cake is the ultimate solution for leftover berries—perfect for summer and early fall months.
It’s quick and easy to make, and the blueberries keep the cake tasting moist. Plus, the hero ingredient is berries, so it’s definitely healthy, right?
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How to Make It
Ingredients
- 1¼ cup unsalted butter, at room temperature, divided
- 2 cups + 3 tbsp dark brown sugar, divided
- 7 tsp ground cinnamon, divided
- 2 tsp lemon zest, divided
- 2 tsp kosher salt, divided
- 2 cups blueberries, divided
- 3¼ cups all-purpose flour, divided
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup full-fat sour cream, at room temperature
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 1 cup granulated sugar
- 3 eggs, room temperature
Instructions
- Preheat oven to 350°F. Lightly grease a 10-in Bundt pan.
- Combine ¼ cup butter with 1 cup brown sugar in a small frying pan over medium heat. Stir until mixture begins to melt. Lower heat to medium-low and continue cooking, stirring often, for 5 minutes. Stir in 1 tsp cinnamon, 1 tsp lemon zest and ½ tsp salt until combined.
- Transfer sugar-mixture to prepared pan, spreading evenly across bottom of pan. Sprinkle 1 cup blueberries on top. Set aside.
- Combine ½ cup brown sugar, 1 tbsp cinnamon, ¼ cup flour, lemon zest, and 1 tsp salt in a small bowl. Stir in remaining 1 cup blueberries. Set aside.
- Combine 3 cups flour, baking powder, baking soda and remaining 1 tsp salt in a medium bowl.
- Whisk sour cream, lemon juice and vanilla together in a small bowl.
- Using an electric mixer on medium speed, whisk remaining 1 cup butter, granulated sugar and ½ cup brown sugar in a large bowl until light and fluffy, about 3 minutes. Reduce speed to low, add eggs, one at a time, mixing well and scraping down sides of bowl between each addition. Whisk in sour cream-mixture until blended. Add flour-mixture and whisk until just combined.
- Pour half of the batter evenly into pan. Sprinkle blueberry-mixture over top. Spread remaining batter evenly over top.
- Combine remaining 3 tbsp brown sugar and 3 tsp cinnamon together in a small bowl. Crumble over top of cake.
- Bake, in centre of oven, until a wooden skewer inserted into the cake comes out clean, about 45 to 55 minutes. Let rest for 5 minutes on a cooling rack before carefully inverting onto a serving plate. Leave pan inverted for 2 to 3 minutes to allow cake and topping to release.
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