Blueberry Upside-Down Cake

This Blueberry Upside-Down Cake is a delightful twist on the classic dessert, bringing together the vibrant flavors of fresh blueberries with a tender, buttery cake. The blueberries caramelize beautifully as the cake bakes, creating a luscious, jammy topping that pairs perfectly with the soft, vanilla-scented cake below. This dessert is ideal for summer gatherings or as a sweet ending to a cozy meal. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Ingredients:

For the topping:

• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 2 cups fresh blueberries

For the cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

Instructions:

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Make the topping: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until the mixture is smooth and bubbling, about 2-3 minutes. Pour the mixture into the prepared cake pan, spreading it evenly. Scatter the blueberries over the brown sugar mixture, ensuring they cover the entire bottom of the pan.
3. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined.
5. Bake the cake: Pour the batter over the blueberries in the prepared pan, spreading it evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool and serve: Allow the cake to cool in the pan on a wire rack for 10 minutes. Run a knife around the edges of the pan to loosen the cake, then invert it onto a serving plate. Remove the parchment paper and let the cake cool slightly before serving.

Enjoy your Blueberry Upside-Down Cake warm or at room temperature with your favorite topping!