Description
A moist and tender vanilla cake baked over a layer of sweet, juicy blueberries that become a beautiful topping when inverted. This simple dessert is bursting with fresh blueberry flavor and perfect for brunch, dessert, or afternoon coffee.
Ingredients
Blueberry Topping
- 3 cups fresh or frozen blueberries
- ¼ cup butter, melted
- ½ cup brown sugar
Cake Batter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cake evenly.
- Prepare Pan: Grease a 9-inch round cake pan thoroughly to prevent sticking, then pour the melted butter into the pan and sprinkle the brown sugar evenly over the bottom to create a caramelized base.
- Add Blueberries: Arrange the fresh or frozen blueberries evenly over the brown sugar mixture, which will form the topping once the cake is inverted after baking.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In another large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Combine Batter: Alternately add the dry flour mixture and milk to the creamed mixture, starting and ending with the flour, mixing gently until just combined to avoid overworking the batter.
- Assemble Cake: Carefully spread the batter over the layer of blueberries in the pan, being gentle so as not to disturb the fruit arrangement.
- Bake: Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Invert: Let the cake cool for about 10 minutes in the pan to set, 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 for best flavor, optionally with whipped cream or vanilla ice cream.
Notes
- Frozen blueberries can be used without thawing, making this recipe convenient year-round.
- Serve warm with whipped cream or vanilla ice cream for an extra indulgent treat.
- Be sure to invert the cake while still warm for best results to prevent sticking and to maintain the topping’s glossy appearance.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
