Blueberry Upside-Down Cake

Why It Works

Blueberries release far more liquid than pineapple, so the batter has to be stiff and the berries packed tight — a loose batter sinks and you end up with a purple pudding instead of a cake. Fifteen minutes of cooling lets the syrup thicken just enough to release cleanly.

Pairings

Whipped cream or lemon ice cream.

Yield

One 9-inch square cake, 9 pieces

Time

20 min prep / 45 min bake

Equipment

• 9-inch square baking pan
• Sheet pan
• Hand or stand mixer

Ingredients

Blueberry Layer

• 4 tablespoons butter
• 3/4 cup packed light brown sugar
• 1 tablespoon lemon juice
• Pinch of salt
• 4 cups fresh blueberries

Cake

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 8 tablespoons butter, softened
• 3/4 cup granulated sugar
• Zest of 1 lemon
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 2/3 cup buttermilk

To Serve

• Softly whipped cream

Instructions

1. Heat the oven to 350°F. Butter the pan and set it on a sheet pan to catch any syrup.
2. Blueberry layer: Melt the butter with the brown sugar, lemon juice, and salt over medium heat, stirring until smooth and bubbling, about 2 minutes. Pour into the pan and tilt to coat the bottom.
3. Scatter the blueberries over the caramel in an even, packed layer. Do not stir them in.
4. Batter: Whisk the flour, baking powder, baking soda, and salt. Beat the butter, sugar, and lemon zest until light, about 3 minutes. Add the eggs one at a time, then the vanilla.
5. Add the dry ingredients in three additions alternating with the buttermilk, mixing just until combined. The batter will be thick — that is what keeps it from sinking into the berries.
6. Dollop the batter over the blueberries and spread gently to the edges with an offset spatula.
7. Bake 42 to 48 minutes, until deep golden and a tester in the center comes out clean.
8. Cool 15 minutes, run a knife around the edge, and invert onto a serving platter. Scrape any berries left in the pan back onto the cake.
9. Serve warm or at room temperature with whipped cream.