Blueberry Upside Down Cake Recipe

Name: Blueberry Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup All-purpose Flour; 1/4 teaspoons Ground Nutmeg; 1/8 teaspoons Baking Soda; 1 pinch Salt; 1/4 cups Butter, Softened; 1/2 teaspoons Vanilla Extract; 1/2 cups Granulated Sugar; 1 whole Egg; 1/3 cups Sour Cream; _____; FOR THE BLUEBERRIES:; 2 Tablespoons Butter; 1/4 cups Packed Brown Sugar; 1/4 teaspoons Cinnamon; 1 pint Blueberries

Servings: persons

FOR THE CAKE:
1 cup All-purpose Flour
1/4 teaspoons Ground Nutmeg
1/8 teaspoons Baking Soda
1 pinch Salt
1/4 cups Butter, Softened
1/2 teaspoons Vanilla Extract
1/2 cups Granulated Sugar
1 whole Egg
1/3 cups Sour Cream
_____
FOR THE BLUEBERRIES:
2 Tablespoons Butter
1/4 cups Packed Brown Sugar
1/4 teaspoons Cinnamon
1 pint Blueberries

1
Preheat oven to 350F. Grease a glass loaf pan, set aside.
2
To prepare the blueberries, in a medium microwave-safe bowl, melt the brown sugar with 2 tablespoons butter for 30-60 seconds or until thick and bubbly, stirring halfway through. Stir in cinnamon. Pour into the prepared baking dish and top with blueberries.
3
To make the cake, whisk flour, nutmeg, baking soda and salt in a medium bowl. Beat butter, vanilla and sugar until light and fluffy, about 4 minutes on medium-high. Add egg and blend well. At low speed, beat in flour in three parts, alternating with sour cream, just until smooth, beginning and ending with flour mixture.
4
Gently spoon the batter over the berries and smooth. Bake for 45-50 minutes or until the cake is golden brown, a toothpick inserted in the center comes out clean, and the cake springs back when gently pressed.
5
Cool on a wire rack for 15 minutes. Run a knife around the edges of the cake to release from the pan. Invert onto a cake platter.
6
Serve with fresh whipped cream or a nice scoop of ice cream!

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup All-purpose Flour, 1/4 teaspoons Ground Nutmeg, 1/8 teaspoons Baking Soda, and more.

Yes, Blueberry Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Upside Down Cake

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