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Maple Blueberry Upside Down Buttermilk Cake

Yields1 Serving

 1/3 cup brown sugar
 2 Tbsp. butter
 2 Tbsp. maple syrup
 1-2 cups fresh or frozen blueberries
 1/4 cup butter, softened
 3/4 cup sugar
 1 large egg
 1 tsp. vanilla
 1 cup all purpose flour
 1/2 tsp. baking powder
 1/2 tsp. baking soda
 1/4 tsp. salt
 1/2 cup buttermilk or thin plain yogurt

Preheat oven to 350°F. Butter an 8" or 9" round cake pan and put the brown sugar, butter and maple syrup in it - put it into the oven as it preheats and then stir with a fork until smooth and scatter with the berries.


In a largish bowl, beat the butter and sugar for a few minutes, until pale and fluffy. Beat in the egg and vanilla. In a small bowl, stir together the flour, baking powder, baking soda and salt.


By hand or with the mixer on low speed, add the flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, mixing each time just until combined. Spread the batter over the blueberries the pan, smoothing the top.


Bake for 25-30 minutes, until golden and springy to the touch.


Let cool for 10 minutes, then invert onto a cooling rack or plate, or eat warm, straight from the pan.