Indulge in a delightful culinary journey with our enticing blueberry lime buttermilk upside-down cake, a tantalizing treat that combines the vibrant flavors of fresh blueberries, zesty lime, and creamy buttermilk. This delectable cake features a golden-brown crust, a moist and fluffy interior studded with juicy blueberries, and a luscious lime glaze that adds a refreshing tang. Accompanying this main recipe are two additional variations: a classic pineapple upside-down cake with its caramelized pineapple rings, and a luscious cherry upside-down cake bursting with sweet and juicy cherries. Each of these upside-down cakes offers a unique taste experience, ensuring that there's something for every palate to savor.
Check out the recipes below so you can choose the best recipe for yourself!
BLUEBERRY UPSIDE-DOWN CAKE
"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. , In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries. , Bake at 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.
Nutrition Facts : Calories 292 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 181mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY UPSIDE-DOWN CAKE
A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.
Provided by Janet C Belanger
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 47.6 g, Cholesterol 68.1 mg, Fat 11.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 198.9 mg, Sugar 28.5 g
BLUEBERRY LEMON UPSIDE DOWN CAKE
This is an old cake recipe from the 1960's. The blueberries are so good paired with a lemon flavor zing! Its hard to stop at just one slice of this cake. I get asked to bring it to church dinners all the time.
Provided by Kathie Carr
Categories Cakes
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9 inch round cake pan, place a circle of parchment paper over the bottom of the pan, then lightly grease the parchment paper.
- 2. In a medium bowl, stir together the flour, baking soda, and baking powder. Set aside. Stir the lemon zest into the buttermilk. Set aside. In a mixer bowl beat the butter and sugar on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the egg white and vanilla and beat on medium speed for about 1 minute. Add about one-third of the flour mixture to the batter and beat on medium speed until just incorporated. Add about half of the buttermilk and beat on medium speed until just incorporated. Continue adding dry and wet ingredients alternately, scraping the bowl down and beating until incorporated after each addition. End with the dry ingredients; the batter should be thick and glossy.
- 3. Spread the blueberries out in the bottom of the prepared pan. Spoon the batter evenly over the blueberries and smooth the batter out to the sides of the pan. Bake for 25 to 30 minutes, until a toothpick inserted into the middle of the cake comes out mostly clean with just a few crumbs on the toothpick and the top is flat and lightly browned. Set the cake pan on a wire rack to cool for 10-15 minutes. Invert the cake onto the rack, remove pan. Place any blueberries remaining in an on cake and smooth out. Allow to cool completely before dusting with powdered sugar. Serve cut in small slices with whipped topping.
BLUEBERRY-LIME BUTTERMILK UPSIDE DOWN CAKE
I came up with this cake to use up little bits of things I had laying around: blueberries, white chocolate, buttermilk and limes. And I gotta say, I love this cake. A hint of buttermilk and white chocolate in the light cake with a crispy crusty "bottom", enriched with an sweet and sticky brown sugar-blueberry-lime "top." If you are not a huge fan of very sweet desserts, you may want to reduce the brown sugar in the topping to 1/2 cup or so. It is phenomenal served with a scoop of homemade vanilla ice cream!
Provided by under12parsecs
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a 9 inch cast iron skillet, melt the butter over low heat. Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes. Remove the pan from the heat and arrange the blueberries evenly over the brown sugar mixture. Scatter the lime zest over the blueberries.
- .
- Sift the flour, baking powder and salt together in a small bowl, set aside. Mix buttermilk with baking soda and stir to combine (may foam up), set aside.
- In a large bowl, beat the butter until creamy using a medium speed on your mixer, about 30 seconds. Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
- Beat in the eggs, one at a time. Beat in the vanilla and white chocolate.
- On low speed, beat in half the flour mixture until just combined. Scrape down the bowl and beat in the buttermilk. Beat in the remaining flour mixture until just combined.
- Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
- Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes. Cool in the pan on a wire rack for about 5 minutes.
- Run a knife around the edge of the cake to release it from the sides of the pan. Invert a serving plate over the cake and turn the cake out onto the plate.
- Let cool 30 minutes before serving plain or with a scoop of vanilla ice cream.
PLUM BLUEBERRY UPSIDE-DOWN CAKE
This moist and delicious cake turns out of the pan with a sweet, jamlike layer of fruit on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Lightly butter an 8-inch round cake pan (2 inches deep); line bottom with parchment paper. Melt 2 tablespoons butter and pour into pan; swirl to coat paper. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange plum evenly in pan, then add blueberries, filling in any gaps.
- In a large bowl, using an electric mixer, beat 8 tablespoons butter and 1/2 cup brown sugar on high until light and fluffy, about 3 minutes. Beat in egg, egg white, and orange zest until combined. In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. With mixer on low, beat flour mixture into butter mixture until combined. Beat in buttermilk and vanilla until smooth.
- Transfer batter to pan. Tap pan firmly on counter several times to remove air bubbles; smooth top.
- Bake until cake is deep golden brown, juices are bubbling around edge, and a toothpick inserted in center comes out clean, about 45 minutes, rotating pan halfway through. Let cake cool in pan on a wire rack, 1 hour. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature. (Store, covered, at room temperature, up to 2 days.)
Nutrition Facts : Calories 315 g, Fat 14 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g
LEMON BLUEBERRY UPSIDE DOWN CAKE
I could kiss Bobby Flay for coming up with this dessert recipe. I love the combination of blueberries and lemon. Trump that with a carmelized blueberry topping over a yummy white chocolate and coconut-flavored cake! Now you're talkin'! *Make sure to read through the recipe so you can have some ingredients at room temperature*
Provided by LifeIsGood
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Lemon Blueberry Topping:.
- Preheat the oven to 350 degrees F.
- In a 9 inch round cake pan, melt the butter over low heat.
- Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes.
- Remove the pan from the heat.
- Arrange the blueberries evenly over the brown sugar mixture.
- Scatter the lemon zest over the blueberries.
- Cake:.
- Sift the flour, baking powder and salt.
- In a large bowl, using a hand-held mixer (you may do this in a stand mixer if you don't have a hand-held) set at medium speed, beat the butter until creamy, about 30 seconds.
- Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
- Beat in the eggs, one at a time.
- Beat in the vanilla and white chocolate.
- On low speed, beat in half the flour mixture until just combined.
- Scrape down the bowl and beat in the coconut milk.
- Beat in the remaining flour mixture until combined.
- Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
- Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes.
- Cool in the pan on a wire rack for about 3 minutes.
- Run a knife around the edge of the cake to release it from the sides of the pan.
- Invert a serving plate over the cake and turn the cake out onto the plate.
- Let cool 30 minutes before serving.
Nutrition Facts : Calories 502.4, Fat 24.1, SaturatedFat 15.4, Cholesterol 99.6, Sodium 146.9, Carbohydrate 69.1, Fiber 1.5, Sugar 50.7, Protein 4.9
BERRY BUTTERMILK CAKE
Buttermilk makes this stir-together cake super tender, but you can use any milk you have in its place. Same goes for the fruit: Use your favorite frozen berries, or a combination, but frozen cherries, mango or peaches work as well. Just cut any big fruit pieces into bite-size pieces before folding into the batter. And if you do happen to have fresh summer fruit around, that'll work, too.
Provided by Dawn Perry
Categories cakes, dessert
Time 1h15m
Yield 1 (9-inch) square or round cake
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
- Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.
BLUEBERRY UPSIDE-DOWN SKILLET CAKE
Living in Maine, I am lucky to have an endless amount of wild blueberries. This recipe's similar to a pineapple upside down cake. It's easy, light and also great with cranberries. -Nettie Moore, Belfast, Maine
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries., Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before inverting onto a serving plate. Top as desired.
Nutrition Facts : Calories 454 calories, Fat 21g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 396mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
Tips:
- Use very ripe blueberries for the best flavor. Frozen blueberries can also be used, but thaw them and drain them well before using.
- Be sure to grease and flour the cake pan well, so that the cake doesn't stick.
- Don't overmix the batter, or the cake will be tough. Just mix until the ingredients are combined.
- Bake the cake at a moderate temperature (350 degrees F) so that it has time to cook through without overbrowning.
- Let the cake cool completely before inverting it onto a serving plate. This will help prevent the cake from breaking.
Conclusion:
This Blueberry-Lime Buttermilk Upside-Down Cake is a delicious and easy-to-make dessert that's perfect for any occasion. The cake is moist and flavorful, with a sweet and tangy glaze. The blueberries and limes add a refreshing burst of flavor, and the buttermilk gives the cake a tender crumb. This cake is sure to be a hit with your family and friends!
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