Plum Blueberry Upside-Down Cake
Plum Blueberry Upside-Down Cake combines juicy caramelized plums, sweet blueberries, and a moist vanilla cake into one elegant dessert. Easy to make and full of fresh fruit flavor, it's ideal for brunch, tea time, potlucks, or special occasions. The caramel topping forms naturally during baking, giving every slice a beautiful presentation. Served warm or at room temperature, this cake is a delightful way to enjoy seasonal fruit.
Ingredients
For the Fruit Topping
- 3 tablespoons unsalted butter, melted
- ½ cup brown sugar
- 3 ripe plums, sliced
- 1 cup fresh blueberries
For the Cake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Pour the melted butter into the prepared pan and sprinkle the brown sugar evenly over it.
- Arrange the plum slices in a decorative pattern and scatter the blueberries between them.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients alternately with the milk, mixing until just combined.
- Carefully spread the batter over the arranged fruit.
- Let the cake cool for 10 minutes before carefully inverting it onto a serving plate.
- Allow the caramelized fruit topping to settle before slicing and serving.
Notes
- Use ripe but firm plums for the best texture.
- Fresh blueberries provide the brightest flavor.
- Avoid overmixing the batter to keep the cake tender.
- Allow the cake to cool slightly before inverting.
- Use parchment paper for easier release if desired.
- Unsalted butter gives better control over flavor.
- Serve slightly warm for the best taste.
- Store leftovers in the refrigerator for up to 3 days.