Blueberry Upside Down Cake

We love pineapple upside down cake, so why not try blueberry? Didn't disappoint! I love it topped with whipped cream.
Week 28 - Rise to it
#CookpadApron2026
Blueberry Upside Down Cake
We love pineapple upside down cake, so why not try blueberry? Didn't disappoint! I love it topped with whipped cream.
Week 28 - Rise to it
#CookpadApron2026
Steps
- 1
Preheat oven to 350°F. In a small saucepan, melt 2 T. butter. Stir in the brown sugar and juice & zest from half the lemon. Cook, stirring, until dissolved.
- 2
Spray a 9" cake pan with cooking spray (mainly the sides), and then pour the sugar and butter mixture into the pan to cover the bottom. Add the blueberries in a single layer on top of the sugar and butter mixture.
- 3
Separate the egg whites and yolks. Set the whites aside. In mixing bowl, cream the sugar and 1/2 c. butter until well blended. Add the egg yolks and beat well, and then mix in the vanilla and juice from the other half of lemon.
- 4
In a separate bowl, combine the flour with the baking powder and salt. Add the flour and milk alternately to the batter, mixing well.
- 5
Beat the egg whites at high speed until stiff peaks form. Fold the egg whites into the batter. Pour into the cake pan and spread evenly. The batter will be much thicker than a regular cake batter.
- 6
Bake for 55-60 minutes until the center is cooked. Cool the cake in the pan for 15 minutes, run a butter knife around the edge of the cake, then flip the cake upside down onto a serving platter, but leave the cake pan on top of the cake for another 5-10 minutes to let the blueberries soak in.
- 7
When cooled, or still slightly warm, slice and serve. Extra yummy topped with whipped cream or a scoop of ice cream.
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