How do you prevent the blueberry upside down cake from sticking?

To prevent sticking, generously grease and flour your pan before adding the blueberries and batter. You can also use parchment paper to line the bottom of the pan for extra assurance.

Can I use frozen blueberries for homemade blueberry upside down cake?

Yes, you can use frozen blueberries. However, it's best to toss them lightly in flour before adding them to the pan to absorb excess moisture and prevent the cake from becoming soggy.

How do I know when the blueberry upside down cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should also be golden brown and the edges pulling away slightly from the pan.

What is the best way to store homemade blueberry upside down cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for longer storage.

Homemade Blueberry Upside Down Cake: 7 Easy Tested Secrets

Name: Homemade Blueberry Upside Down Cake: The Easiest Recipe EVER!
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup (100g) granulated sugar; 1/4 cup (2 tablespoons) unsalted butter, cut into pieces; 2 cups (240g) fresh blueberries, or frozen (thawed and drained); 1 1/2 cups (192g) all purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup (1 stick, 113g) unsalted butter, softened; 3/4 cup (150g) granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup (120ml) milk

Description

A moist and delicious homemade blueberry upside down cake with a golden caramel topping. Perfect for any occasion.

Ingredients

Scale

1/2 cup (100g) granulated sugar
1/4 cup (2 tablespoons) unsalted butter, cut into pieces
2 cups (240g) fresh blueberries, or frozen (thawed and drained)
1 1/2 cups (192g) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick, 113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) milk

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan.
In the prepared cake pan, sprinkle the granulated sugar evenly. Dot with butter pieces.
Place the pan over medium heat on the stovetop. Cook, stirring occasionally, until the sugar melts and turns into a golden amber color. Be careful not to burn it!
Carefully arrange the blueberries evenly over the caramel layer in the cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
Pour the cake batter evenly over the blueberries in the cake pan.
Bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Be careful, the caramel will be hot!

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 320
Sugar: 25g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: blueberry, upside down cake, caramel, dessert, easy