Go Back
Upside-down cakes have a certain charm that captivates bakers and dessert lovers alike. With their enticing presentation and delightful flavors, these cakes are a wonderful way to showcase seasonal fruits. One standout recipe that embodies this appeal is the Pear & Blueberry Upside-Down Cake. This dessert is a beautiful combination of sweet and juicy pears, vibrant blueberries, and a soft, tender cake that brings warmth to any gathering.

Pear & Blueberry Upside-Down Cake

Discover the joy of baking with this Pear & Blueberry Upside-Down Cake, a delectable and visually stunning dessert that is sure to impress. Combining sweet, juicy pears and vibrant blueberries with a soft, tender cake, this recipe showcases seasonal fruits beautifully. It's perfect for family gatherings or cozy evenings at home. Learn how to create this delightful treat from scratch, and enjoy the warm, inviting aroma that fills your kitchen. A true crowd-pleaser!
Print Recipe Pin Recipe

Ingredients
  

For the Topping:

2 medium ripe pears, peeled, cored, and sliced

1 cup fresh blueberries

1/3 cup unsalted butter

1/2 cup packed brown sugar

For the Cake:

1/2 cup unsalted butter, softened at room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk, at room temperature

Zest of 1 lemon

1/4 teaspoon ground cinnamon (optional, for added warmth)

Instructions
 

Prepare the Topping:

    - Preheat your oven to 350°F (175°C).

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

        - Neatly arrange the sliced pears in a circular pattern over the butter-sugar mixture, then scatter the fresh blueberries evenly over the pears. Set the pan aside to allow the mixture to cool slightly and caramelize.

          Make the Cake Batter:

            - In a large mixing bowl, use an electric mixer to cream together 1/2 cup of softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, about 3-5 minutes.

              - Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Continue to mix until fully incorporated and smooth.

                - In a separate bowl, whisk together the all-purpose flour, baking powder, salt, lemon zest, and ground cinnamon (if using) until evenly combined.

                  - Slowly add the dry ingredients to the wet mixture, alternating with the milk to maintain a smooth consistency. Mix until just combined; avoid overmixing for a tender cake.

                    Assemble and Bake:

                      - Carefully pour the cake batter over the pear and blueberry topping in the prepared cake pan. Gently spread the batter with a spatula to ensure the fruit is evenly covered.

                        - Transfer to the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is a lovely golden brown.

                          Cool and Serve:

                            - Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After cooling slightly, carefully invert the cake onto a serving platter while it's still warm, allowing the delicious fruit topping to cascade over the cake.

                              - Allow the cake to cool completely before slicing. Serve either warm or at room temperature. For an indulgent touch, top each slice with whipped cream or a scoop of vanilla ice cream for a delightful contrast.

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

                                  Presentation Tips: For an elegant touch, dust the top of the cake with powdered sugar and garnish with fresh mint leaves before serving.