Homemade Blueberry Upside-down Cake
Homemade Blueberry Upside-down Cake takes inspiration for the popular retro dessert pineapple upside down cake. Blueberries are used as the fruit to create this tender moist cake
Servings 12 servings
Calories 380kcal
Ingredients
For the blueberry topping
- 1 cup brown sugar packed
- ½ cup butter margarine or imitation butter won't work
- 2 cups blueberries fresh or frozen
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- ½ cup Greek yogurt
- ⅓ cup whole milk 1%, 2%, cashew, or almond milk may be used
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 oil and sugar on low speed.
- Add vanilla and eggs. Blend.
- Slowly mix in the flour mixture alternating with the Greek yogurt and milk.
- 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.
Nutrition
Calories: 380kcal | Carbohydrates: 51g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 57mg | Sodium: 236mg | Potassium: 133mg | Fiber: 1g | Sugar: 34g | Vitamin A: 312IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
