Description
This Blueberry Almond Upside Down Cake is a delightful dessert that combines juicy fresh blueberries with a buttery almond-infused cake, topped with crunchy sliced almonds. Baked to golden perfection, it offers a beautiful presentation where vibrant berries crown the cake once inverted, making it perfect for any occasion. The balance of sweet blueberries and fragrant almond extract creates an irresistible flavor that’s sure to impress.
Ingredients
Fruit Topping
- Fresh blueberries – 2 cups (about 300 grams)
- Granulated sugar – 1/4 cup (50 grams)
- Unsalted butter – 1/4 cup (57 grams)
- Granulated sugar – 3/4 cup (150 grams)
- Unsalted butter – 1/4 cup (57 grams), softened
- Almond extract – 1 teaspoon
- All-purpose flour – 1 cup (125 grams)
- Baking powder – 1 teaspoon
- Salt – 1/4 teaspoon
- Eggs – 2 large
- Milk – 1/2 cup (120 ml)
- Sliced almonds – 1/2 cup (75 grams), for topping
Cake Batter
Instructions
- Prep the oven and blueberries: Preheat your oven to 350°F (175°C). Toss the fresh blueberries with 1/4 cup of granulated sugar until evenly coated to macerate and bring out their juices. Set aside.
- Prepare the pan with butter and sugar: In a 9-inch round cake pan, melt 1/4 cup of butter over low heat on the stove. Sprinkle the remaining granulated sugar evenly over the melted butter and stir gently to combine. Pour the sugared blueberry mixture evenly over the butter and sugar base in the pan.
- Cream butter and sugar for batter: In a mixing bowl, cream together the softened butter and remaining 3/4 cup granulated sugar until the mixture is light and fluffy. This will help create a tender cake texture. Add eggs one at a time, beating well after each addition. Stir in the almond extract for aromatic flavor.
- Combine dry ingredients and mix batter: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter and keep the cake tender.
- Assemble the cake: Pour the prepared cake batter evenly over the blueberry mixture in the pan, smoothing the top gently with a spatula. Sprinkle sliced almonds evenly over the batter to add a delightful crunch and nutty flavor.
- Bake the cake: Place the cake pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.
- Cool and invert: Remove the cake from the oven and let it cool in the pan for 10 minutes to set. Run a knife around the edges to loosen, then carefully invert onto a serving plate so the blueberry topping is displayed beautifully.
- Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or a scoop of ice cream for an extra indulgent treat.
Notes
- Ensure the butter for creaming is softened at room temperature to achieve a light and fluffy batter.
- Do not overmix the batter once the flour is added to keep the cake texture tender.
- If fresh blueberries are not available, frozen blueberries can be used but do not thaw before mixing to prevent a watery blueberry topping.
- For added flavor, you can toast the sliced almonds lightly before sprinkling them on top.
- Letting the cake cool for 10 minutes before inverting prevents the blueberry topping from sticking to the pan.
