Description

A perfectly executed Blueberry Upside Down Cake represents a masterful marriage of fruit caramelization and delicate crumb structure. This dessert balances the tartness of fresh blueberries with a rich, buttery base, creating a sophisticated yet accessible cake.

Ingredients

Scale

2.5 cups Fresh Blueberries
4 tablespoons Unsalted Butter
1/3 cup Coconut Sugar
1.5 cups All-Purpose Flour
1.5 teaspoons Baking Powder
1/2 cup Greek Yogurt
2 units Large Eggs
1 teaspoon Vanilla Extract

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Instructions

Preheat your oven to 350°F (175°C). Melt the 4 tablespoons of butter and pour it into the bottom of a 9-inch round cake pan. Evenly sprinkle the coconut sugar over the butter. Arrange the blueberries in a single, tight layer
In a medium bowl, whisk together the flour, baking powder, and a pinch of salt
In a separate large bowl, beat the remaining butter and coconut sugar until light and fluffy
Add the eggs one at a time, then stir in the vanilla extract and Greek yogurt
Gradually add the dry ingredients to the wet mixture and fold gently until just combined
Spread the batter over the blueberry layer and smooth the top. Bake for 35 to 40 minutes, or until a skewer inserted comes out clea
Cool in the pan for 10 minutes. Run a knife around the edges, place a serving plate over the pan, and invert the cake

Notes

Using room temperature eggs and yogurt improves emulsion.

For a gluten-free version, substitute with a high-quality almond flour blend.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 245 kcal
Sugar: 19 g
Sodium: 180 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 34 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 55 mg