Pineapple Upside-Down Cake with Blueberries
This Pineapple Upside-Down Cake with Blueberries is a soft, buttery cake topped with sweet caramelized pineapple and bursts of juicy blueberries. It's an easy homemade dessert that's perfect for family gatherings, holidays, and potlucks.
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Ingredients
- 1/4 cup 50 g unsalted butter, melted
- 1/2 cup 100 g brown sugar, packed
- 1 cup fresh pineapple chunks about 1-inch pieces, drained
- 1/2 cup 75 g blueberries
- 1 1/2 cups 190 g all-purpose flour
- 1 cup 200 g granulated sugar
- 1/2 cup 115 g unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup 120 ml milk (any kind)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or 9x2-inch round pan.
- Pour melted butter into the pan and spread evenly. Sprinkle brown sugar over the butter.
- Tuck pineapple chunks into the sugar-butter layer. Scatter blueberries around and in between the pineapple pieces.
- In a large bowl, whisk together flour, baking powder, and salt. In another bowl, cream the softened butter with granulated sugar until fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- Alternately add dry ingredients and milk in 2–3 additions, starting and ending with dry ingredients, until just combined.
- Gently fold in remaining blueberries (to avoid a purple-mushroom effect, fold carefully). Pour batter over the fruit in the pan, spreading evenly.
- Bake 40–50 minutes, or until a toothpick inserted into the center comes out clean. If the top gets too brown, cover loosely with foil for the last 10 minutes.
Servings: 8
Calories: 420kcal