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:
- 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.
- 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.
- 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.
- 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!