Blueberry Muffin Upside Down Cake: A Delightful Twist on a Classic Dessert

This Blueberry Muffin Upside Down Cake combines the best of both worlds: the moist, tender crumb of a muffin with the stunning presentation of an upside-down cake. Fresh blueberries and a caramel-like brown sugar topping create a beautiful and delicious crown for this simple yet elegant dessert.

Why You’ll Love This: The combination of juicy blueberries, warm spices, and a rich buttery cake makes this dessert irresistible. The upside-down method allows the blueberries to caramelize and infuse their sweet juices into the cake, resulting in a moist and flavorful treat. Perfect for any occasion, this cake is a sure crowd-pleaser.

Perfect Occasion: Ideal for brunches, family gatherings, or afternoon tea, this cake also makes a wonderful dessert for special occasions. Its impressive presentation and delicious flavor will make it a favorite at any event.

Decoration Tips: To enhance the visual appeal, dust the cooled cake with powdered sugar or garnish with fresh blueberries and a sprig of mint. Serving with a dollop of whipped cream or a scoop of vanilla ice cream adds an extra layer of indulgence.

Ingredients:

• For the Topping:
  • 6 tablespoons (85g) unsalted butter
  • 1/4 cup plus 2 tablespoons (75g) packed brown sugar
  • A pinch of fine sea salt
  • 2 cups (312g) fresh blueberries
• For the Cake:
  • 1 1/4 cups (162g) all-purpose flour, sifted
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 teaspoon fine sea salt
  • 1/2 cup plus 2 tablespoons (125g) granulated sugar
  • 10 tablespoons (142g) unsalted butter, softened
  • 2 large eggs
  • 1 large egg yolk
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup (118ml) whole milk

Recipe Instructions:

1. Prepare the Topping:
   • Preheat the oven to 350°F (180°C). Spray an 8” round cake pan with nonstick spray.
   • In a small saucepan, melt 6 tablespoons (85g) of butter with the brown sugar and a pinch of salt. Simmer for 1 minute, then transfer the mixture to the cake pan. Arrange the blueberries evenly on top.
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together the sifted flour, baking powder, cinnamon, nutmeg, and 1/2 teaspoon of salt.
   • In a large bowl, beat the remaining 10 tablespoons (142g) of butter and the granulated sugar with an electric mixer on medium speed until light and fluffy.
   • Beat in the eggs and the egg yolk, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
   • On low speed, alternate adding the flour mixture and milk in two batches, beginning and ending with the flour mixture. Mix until just combined.
3. Bake the Cake:
   • Gently spoon the batter over the blueberries in the cake pan, smoothing the top with a spatula.
   • Bake until the top is golden brown and a knife inserted into the center comes out nearly clean (about 45-50 minutes). It’s okay if the knife comes out with a little moisture, but there should be no raw batter.
   • Let the cake cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the cake, then invert it onto a serving platter.
4. Serve:
   • Serve the cake warm or at room temperature. Enjoy it on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy this delightful Blueberry Muffin Upside Down Cake, a perfect blend of sweet blueberries and tender cake in every bite!