Description
A simple yet delicious blueberry upside down cake that impresses with its buttery and fruity flavor.
Ingredients
- 2 cups fresh blueberries
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a round cake pan.
- Melt the butter in a saucepan over low heat and stir in the brown sugar. Pour this mixture into the prepared pan.
- Spread the blueberries evenly over the brown sugar mixture.
- Cream together the remaining butter and granulated sugar in a bowl until fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk the flour, baking powder, and salt together. Add the flour mixture to the creamed mixture alternately with milk, starting and ending with dry ingredients.
- Pour the batter over the blueberries in the pan.
- Bake for 30-40 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before inverting onto a serving plate.
Notes
Serve warm or at room temperature. Best eaten fresh, but can be stored covered for up to four days.