Experience the charm of this Blueberry Muffin Upside Down Cake, where the traditional comfort of a blueberry muffin meets the elegant presentation of an upside-down cake. This delightful dessert features a layer of juicy blueberries set beneath a soft, fluffy cake, infused with the warm flavors of cinnamon and nutmeg. The caramelized brown sugar and butter base adds a rich, gooey texture to the fresh, tart blueberries, creating a perfect balance of flavors that’s sure to please any crowd.
Why You’ll Love This: This cake is not only visually striking with its vibrant blueberry topping, but it also offers a delectable combination of textures and flavors. The buttery, caramelized base, paired with the burst of blueberries, provides a wonderful contrast to the spiced, tender cake. It’s a versatile dessert that’s suitable for any season and can be served warm for a comforting treat or at room temperature for a delightful snack.
Perfect Occasion: This Blueberry Muffin Upside Down Cake is perfect for brunches, tea parties, or as a special treat following a family dinner. It’s also a fantastic choice for holiday celebrations or casual gatherings, offering a unique and tasty alternative to traditional desserts. This cake is sure to impress at any potluck or bake sale with its beautiful presentation and irresistible flavor.
Ingredients:
- For the Blueberry Layer:
- 6 tbsp (85g) unsalted butter
- 1/4 cup plus 2 tbsp (75g) packed brown sugar
- Pinch of fine sea salt
- 2 cups (312g) blueberries
- For the Cake:
- 1 cup (227g) unsalted butter, softened (divided usage)
- 1 1/4 cups (162g) all-purpose flour, sifted
- 1 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp freshly grated nutmeg
- 1/2 cup plus 2 tbsp (125g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 1/2 tsp pure vanilla extract
- 1/2 cup (118ml) whole milk
Preparation Steps:
- Prepare the Blueberry Layer:
- Preheat your oven to 350°F (180°C). Spray an 8-inch round cake pan with nonstick spray.
- In a small saucepan, melt 6 tbsp of butter with the brown sugar and a pinch of salt. Simmer for 1 minute, then pour into the prepared cake pan. Evenly distribute the blueberries over the butter and sugar mixture.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and 1/2 tsp salt.
- Cream the Butter and Sugar:
- In a large bowl, using an electric mixer, beat 10 tbsp of butter with the granulated sugar on medium speed until light and fluffy. Incorporate the eggs and the egg yolk one at a time, fully mixing after each addition. Mix in the vanilla extract.
- Combine the Ingredients:
- On low speed, alternately add the flour mixture and milk to the creamed butter, starting and ending with the flour. Mix just until combined.
- Bake the Cake:
- Spoon the batter gently over the blueberries in the cake pan, smoothing the top with a spatula.
- Bake for about 45-50 minutes, or until a knife inserted in the center comes out with moist crumbs but no wet batter.
- Finish and Serve:
- Let the cake cool in the pan for 5 minutes, then run a knife around the edge to loosen. Invert the cake onto a serving platter.
- Serve the cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Enjoy this sumptuous Blueberry Muffin Upside Down Cake, a perfect blend of fruity, buttery, and spiced flavors that create a truly memorable dessert experience.
