Pineapple Upside-Down Cake With Blueberries Recipe

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Pineapple Upside Down Cake With Blueberries

Yield 8

Author Sweet Temptations

Prep time

15 Min

Cook time

50 Min

Cooling Time

15 Min

Total time

1 H & 20 M

This Pineapple Upside-Down Cake with Blueberries is a soft, buttery cake topped with a glossy brown sugar caramel, juicy pineapple chunks, and bursts of sweet blueberries. It bakes up golden and tender, then flips into a beautiful fruit-topped dessert that’s perfect for gatherings, potlucks, or an easy weeknight treat. Serve warm or at room temperature for the best flavor and texture.

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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

1. Preheat and prepare pan: 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.
2. Arrange fruit: Tuck pineapple chunks into the sugar-butter layer. Scatter blueberries around and in between the pineapple pieces.
3. Make batter: 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.
4. Combine and bake: Gently fold in remaining blueberries (to avoid a purple-mushroom effect, fold carefully). Pour batter over the fruit in the pan, spreading evenly.
5. Bake: 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.
6. Cool and invert: Let the cake cool in the pan on a rack for about 10 minutes. Run a knife around the edge, then invert onto a serving plate. Let it cool slightly before slicing.

Notes

• Don’t Skip the 10-Minute Rest: Let the cake cool in the pan for about 10 minutes before flipping so the topping sets (but don’t wait too long or it can stick).

• Blot or Drain the Pineapple: Extra moisture can make the topping runny—drain well or pat pineapple dry with paper towels.

• Fold Berries Gently: Lightly fold blueberries into the batter to avoid turning the cake purple.

• Prevent Over-Browning: If the top is getting too dark, tent loosely with foil for the last 10 minutes of baking.

• Release Before Inverting: Run a knife around the edge of the pan, then invert onto a plate while the cake is still warm.

• Pan Size Matters: Use a 9-inch round pan (about 2 inches deep) to prevent overflow and ensure even baking.

• Storage Tip: Store covered at room temp for 1 day or refrigerate up to 3–4 days; bring to room temp or warm slightly before serving.

Nutrition Facts

Calories

438

Fat

19 g

Sat. Fat

12 g

Carbs

63 g

Fiber

1 g

Net carbs

62 g

Sugar

44 g

Protein

5 g

Sodium

183 mg

Cholesterol

94 mg

Nutrition & Allergen: Information is provided for general guidance only and may not be accurate. Actual values can vary based on ingredients, preparation methods, and sources. Always check product labels and consult your health professional if you have dietary concerns.

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Step Into the Kitchen: Visual Guide to the Pineapple Upside-Down Cake with Blueberries Recipe