Blueberry Upside Down Cake | Kenji’s Cooking Show

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

Preheat oven to 350°F (175°C).

Grease a round cake pan with butter.

Sprinkle brown sugar evenly over the bottom of the pan.

Arrange blueberries over the brown sugar in a single layer.

In a mixing bowl, cream together butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

In a separate bowl, combine flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with milk, until just combined.

Pour the batter over the blueberries in the pan, spreading evenly.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes.

Invert the cake onto a serving plate, allowing the blueberries to be on top.

Serve warm or at room temperature.

Cooking Techniques

Spice Level:

Allergens