Pear & Blueberry Upside-Down Cake -

Pear & Blueberry Upside-Down Cake

Discover the deliciousness of a Pear & Blueberry Upside-Down Cake, a stunning dessert that melds the sweet flavors of ripe pears with the tartness of fresh blueberries. This cake not only looks beautiful but is also packed with health benefits and is perfect for any occasion. Easy to make, it features a caramelized fruit topping that enhances flavor and adds moisture. Whether warm or at room temperature, this cake is sure to impress your guests and is a delightful way to celebrate seasonal fruits. Get ready to create a showstopper that will be the highlight of your gatherings!

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Ingredients

For the topping:

2 medium ripe pears, peeled, cored, and sliced

1 cup fresh blueberries

1/3 cup unsalted butter

1/2 cup brown sugar

For the cake:

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

Zest of 1 lemon

1/4 teaspoon ground cinnamon (optional)

Instructions

Prepare the Topping:

- Preheat your oven to 350°F (175°C).

- In a 9-inch round cake pan, melt 1/3 cup of butter over low heat on the stovetop. Once melted, sprinkle the brown sugar evenly over the melted butter.

- Arrange the pear slices in a circular pattern on top of the butter-sugar mixture, followed by scattering the fresh blueberries over the pears. Set aside to cool slightly.

Make the Cake Batter:

- In a large mixing bowl, cream together 1/2 cup of softened butter and 1 cup of granulated sugar until light and fluffy.

- Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.

- In another bowl, whisk together the flour, baking powder, salt, lemon zest, and ground cinnamon (if using).

- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.

Assemble and Bake:

- Pour the cake batter evenly over the pear and blueberry topping in the cake pan, spreading it gently with a spatula to cover the fruit.

- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown.

Cool and Serve:

- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving platter while it’s still warm, allowing the topping to fall over the cake.

- Let it cool completely before slicing. Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.

Prep Time, Total Time, Servings: 15 min | 55 min | 8 servings