Georgia Blueberry Upside-down Cake Recipe
blueberry compote, lemon ice cream
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Ingredients
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Cake Ingredients
Blueberry Compote Ingredients
Serving Suggestions
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Make the Blueberry Compote
In a saucepan over medium heat, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook until the blueberries burst and the mixture thickens, about 5-7 minutes. Pour this mixture into the prepared cake pan.
- 3
Prepare the Cake Batter
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- 4
Combine Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients and milk to the butter mixture, alternating between the two, until just combined.
- 5
Bake the Cake
Pour the cake batter over the blueberry compote in the pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- 6
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then invert onto a serving platter. Serve warm with a scoop of lemon ice cream.
