Orange Blueberry Upside Down Cake: A Deliciously Fresh and Fruity Treat
If you’re in the mood for a sweet and tangy dessert that’s bursting with fresh fruit flavors, then you can’t go wrong with an Orange Blueberry Upside Down Cake. This mouth-watering cake is the perfect treat for any occasion, whether it’s a special celebration or just a cozy night in with loved ones.
— Here’s what you’ll need:
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 1/2 cups unsalted butter softened (3 sticks, divided)
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 2 large oranges
- 3 cups blueberries fresh or frozen
- 1 1/4 cups brown sugar
— How to make it :
Preheat the oven to 350 degrees F. Butter two 9-inch cake pans and sprinkle with extra sugar. Shake the pans around for good coverage, then dump out the excess sugar. Set aside.
Using an electric mixer, cream 1 cup (2 sticks) of softened butter with 2 cups of granulated sugar.
Beat until light and fluffy. Then add the eggs and vanilla. Scrape the bowl and beat until smooth.
Mix the flour, baking powder and salt in a separate bowl.
Once mixed, turn the mixer on low and slowly add the flour mixture along with the buttermilk.
Zest one orange and beat the zest into the batter.
Melt the last stick of butter and pour evenly into the two cake pans.
Then evenly divide the brown sugar and sprinkle to coat the bottom of each pan.
Cut the tops and bottoms off the oranges. Gently shave the skin off the oranges, then slice the naked oranges into 1/4-inch rounds.
Arrange the orange slices over the bottom of one cake pan. Trim pieces if needed to make them fit over the entire surface.
Then pour the blueberries into the other cake pan and shake to level.
Pour the batter into both cake pans. Because the blueberries will come up a little higher than the oranges, it’s ok to add a little more batter to that pan. Bake for 30-40 minutes.
Check by inserting a toothpick into the center of both cakes.
When it comes out clean, the cakes are done. The blueberry cake may take a few minutes longer than the orange cake.
To assemble: Allow both cakes to cool in the pan for at least 20 minutes.
Both cakes need to be close to room temperature so they don’t fall apart! Flip the orange cake out onto a cake plate.
Wiggle the pan to release the oranges. If a slice or two stick to the pan, piece it back in it’s proper place.
Then carefully flip the blueberry cake layer on top of the orange cake layer. Wiggle to release. Serve with whipped cream or vanilla ice cream!
— Pro Tips:
- Use room temperature ingredients: Letting your butter, eggs, and milk come to room temperature before baking will help your cake turn out more evenly.
- Don’t overmix the batter: Overmixing can cause your cake to be tough and dry. Mix until just combined.
- Arrange the fruit evenly: When arranging the fruit on top of the brown sugar, make sure it’s distributed evenly so that each slice of cake has a good amount of fruit.
This Orange Blueberry Upside Down Cake will keep well at room temperature for up to 3 days, covered in plastic wrap. You can also store it in the refrigerator for up to a week.
— Nutrition Information:
This recipe makes 8 servings, and each serving has approximately 406 calories, 19g of fat, 56g of carbohydrates, and 4g of protein. While this cake isn’t exactly a health food, it’s a delicious treat that’s perfect for special occasions.
This Orange Blueberry Upside Down Cake is a simple but stunning dessert that is sure to impress your family and friends. The combination of fresh blueberries and orange juice creates a burst of fruity flavor that is perfectly balanced by the moist and tender cake base. And with its gorgeous presentation, this cake is sure to be the centerpiece of any dessert table. So give this recipe a try, and treat yourself to a deliciously fresh and fruity dessert that you won’t soon forget!
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