Upside-Down Blueberry Cake
A tender, buttery cake topped with caramelized blueberries — this upside-down cake from baker Benjamina Ebuehi is a simple yet impressive dessert. The fruit caramelizes in the pan as it bakes, creating a jewel-like topping that’s both tangy and sweet.
Serves: 8–10
Prep time: 20 minutes
Cook time: 45–50 minutes
Ingredients
For the topping
- 60g unsalted butter
- 100g light brown sugar
- 300g fresh or frozen blueberries
- Pinch of salt
For the cake
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200g plain flour
- 1½ tsp baking powder
- ½ tsp salt
- 120ml buttermilk
Method
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Preheat the oven to 180°C (350°F). Grease a 23cm round cake tin and line the base with parchment.
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Make the topping: In a small saucepan, melt the butter with the brown sugar and salt over medium heat, stirring until smooth. Pour into the prepared tin and spread evenly. Scatter the blueberries over the sugar mixture.
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Make the cake: In a large bowl, beat the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
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In a separate bowl, whisk together the flour, baking powder, and salt. Fold half the flour mixture into the butter mixture, then half the buttermilk. Repeat with the remaining flour and buttermilk, folding until just combined.
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Spoon the batter carefully over the blueberries, spreading it evenly to the edges.
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Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature, with cream or ice cream if desired.