Who says upside-down cakes are just for pineapples? Make a summer-worthy version using blueberries.
adapted from Joy the Baker
- For the topping:
- 2 tablespoons unsalted butter, at room temperature
- 1/3 cup brown sugar
- 11 ounces blueberries
- For the cake
- 1 1/3 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 8 tablespoons unsalted butter, at room temperature
- 2/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2/3 cup sour cream
Adjust oven rack to middle position and preheat oven to 350°F. Place 2 tablespoons butter in cake pan and place in oven until melted. Remove from oven, swirl to coat pan, and set aside.
To make cake: In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until fluffy, about 3 minutes. Add egg, vanilla, and sour cream and beat to combine. Add dry ingredients and beat until just incorporated. Batter will be thick.
To assemble: Sprinkle 1/3 cup brown sugar for topping over melted butter in pan. Pour in blueberries and shake pan until they're evenly spread around. Pour in batter, using a rubber spatula to smooth over blueberries.
Bake cake until golden and a cake tester inserted into the middle of the cake comes out clean, about 30 minutes. Let cool 15 minutes then release from pan, blueberries on top.