Description

A stunning dessert featuring caramelized blueberries on top of a moist, buttery cake with hints of vanilla and lemon. Perfect for any occasion.

Ingredients

Scale

2 cups fresh blueberries
3/4 cup unsalted butter (divided)
3/4 cup brown sugar
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
3/4 cup whole milk
2 teaspoons vanilla extract
1 tablespoon lemon zest

Instructions

1. Preheat oven to 350°F. Melt 1/2 cup butter in a 9-inch round cake pan over medium heat. Add brown sugar and stir until dissolved and smooth, about 3-4 minutes.
2. Remove pan from heat and arrange blueberries evenly over the caramel mixture in a single layer.
3. In a large bowl, cream remaining 1/4 cup butter with granulated sugar until pale and fluffy, about 5 minutes.
4. Add eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Alternately add dry ingredients and milk to the creamed mixture, beginning and ending with flour mixture. Mix just until combined.
7. Fold in vanilla extract and lemon zest gently.
8. Pour batter carefully over blueberries, spreading evenly to edges.
9. Bake for 45-55 minutes until a toothpick inserted in center comes out clean.
10. Cool in pan for 10-15 minutes, then run a knife around edges and invert onto a serving platter.

Notes

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Can be frozen for up to 3 months. Serve with whipped cream or vanilla ice cream for extra indulgence.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 34g
Sodium: 245mg
Fat: 18g
Carbohydrates: 52g
Fiber: 2g
Protein: 5g

Keywords: blueberry upside down cake, homemade cake, blueberry dessert, caramelized blueberries, upside down cake recipe