Description
This Blueberry Maple Upside Down Cake is a delightful, sweet treat combining fresh blueberries with a luscious maple-brown sugar caramel topping. Soft, fluffy cake baked to golden perfection with a deliciously sticky blueberry layer on the bottom that becomes the star once inverted. Perfect for dessert or an indulgent snack, served warm or at room temperature with optional whipped cream or vanilla ice cream.
Ingredients
For the Topping
- Unsalted butter – 1/2 cup (115 grams), softened
- Brown sugar – 1/2 cup (100 grams)
- Maple syrup – 1/4 cup (60 ml)
- Fresh blueberries – 2 cups (about 300 grams)
For the Cake Batter
- All-purpose flour – 1 1/2 cups (190 grams)
- Granulated sugar – 1/2 cup (100 grams)
- Baking powder – 2 teaspoons
- Salt – 1/2 teaspoon
- Eggs – 2 large
- Milk – 1/2 cup (120 ml)
- Vanilla extract – 1 teaspoon
- Unsalted butter – 1/2 cup (115 grams), softened
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan thoroughly with butter or non-stick spray to prevent sticking.
- Make the Caramel Topping: In a small saucepan over medium heat, melt the 1/2 cup butter. Add brown sugar and maple syrup, stirring continuously until the sugar dissolves and the mixture becomes bubbly. Remove from heat promptly to avoid burning.
- Assemble Base Layer: Pour the warm caramel mixture evenly into the bottom of the prepared cake pan. Immediately and evenly spread the 2 cups fresh blueberries over the caramel to create the upside-down layer.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt to ensure an even distribution of leavening agents and flavor.
- Prepare Wet Ingredients: In a large bowl, beat the remaining 1/2 cup softened butter using an electric mixer until creamy. Add eggs, milk, and vanilla extract, mixing well until the mixture is smooth and homogenous.
- Combine Batter: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter. It’s fine to have some small lumps to keep the cake tender.
- Pour Batter Over Blueberries: Carefully pour the prepared batter over the blueberry and caramel layer in the cake pan, spreading it evenly with a spatula to cover completely.
- Bake: Place the cake pan in the preheated oven and bake for 35-40 minutes. Bake until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Invert: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then gently invert the cake onto a serving plate so the blueberry maple topping is on top, allowing the caramel to drizzle beautifully.
- Serve: Let the cake cool slightly before slicing. Enjoy warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.
Notes
- To prevent sticking, ensure your cake pan is well greased before adding the caramel mixture.
- The batter should not be overmixed; slight lumps will keep the cake moist and tender.
- Use fresh blueberries for the best texture and flavor; frozen berries may add excess moisture.
- Serving the cake warm enhances the caramel and maple syrup flavors.
- Optional toppings like whipped cream or ice cream pair beautifully with this cake.
