Homemade Blueberry Upside-down Cake

By srumbel

Ingredients

• 1 cup brown sugar, packed
• 1/2 cup real butter (margarine or imitation butter won't work)
• 2 cups blueberries, fresh or frozen
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 2 eggs, at room temperature
• 1 tablespoon vanilla
• 1/2 cup Greek yogurt
• 1/3 cup whole milk (1%, 2%, cashew, or almond milk may be used)

Details

Servings 10
Preparation time 15mins
Cooking time 65mins
Adapted from callmepmc.com

Preparation

Step 1

Instructions
Preheat oven to 350 degrees F.

Grease a 8 or 9-inch springform pan with solid vegetable shortening or non-stick baking spray.

I also like to line the bottom with parchment paper. 

Sprinkle 1/2 cup melted butter in bottom of the pan. Evenly sprinkle 1 cup brown sugar over the butter. Finally, evenly spread the blueberries over the brown sugar.

In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a mixer combine butter and ½ cup sugar on low speed.

Add vanilla and eggs. Blend.

Slowly mix in the flour mixture alternating with the Greek yogurt.

Spoon the batter into the prepared pan and smooth top.

Bake for 45 to 50 minutes at 350 degrees F.

Test cake by inserting a wooden pick into the center of cake. The cake is done when it comes out clean or with dry crumbs.

Cool on a wire rack. After 5 minutes, run a thin knife around the cake edge and loosen the springform ring.

Store in the refrigerator up to 5 days.

Yield 10 servings

Homemade Blueberry Upside-down Cake

Sometimes the cake sticks and doesn’t come out picture perfect. That’s okay. Even if it’s for guests or friends, once they taste it they’ll forget it doesn’t look perfect!

Turning the cake out onto a serving platter can be a little tricky. Allow the cake to cool 10 to 15 minutes before inverting on a tray. Try not to wait longer than 15 minutes as the cake will begin to cool and it be will more likely to stick to the pan. So, a little cool, but not too cool…

Additionally, you can line the inside of the cake pan with parchment paper to prevent sticking.

I use a 9-inch springform pan and wrap the bottom with foil to prevent the caramel from oozing out.

If you have a 8 or 9-inch cake pan with tall sides that will work. Additionally, a skillet with tall sides will work.