Blueberry Pear Upside Down Cake
Sweet with spice, this Blueberry Pear Upside Down Cake has a light, fluffy sponge with a little bit of ginger, cardamom, and cinnamon topped with slices of pear, juicy blueberries, and caramel. It’ll fill your kitchen with the best smell and it’ll taste even better. Yields 1 x 8″ cake, 8-12 slices
Servings Prep Time
8-12slices 15-20minutes
Cook Time
35-40minutes
Servings Prep Time
8-12slices 15-20minutes
Cook Time
35-40minutes
Ingredients
(Bourbon) Caramel
Blueberry Pear Upside Down Cake
Instructions
(Bourbon) Caramel
  1. Grease and line an 8″ cake pan with a circle of parchment paper. Set aside.
  2. In a medium saucepan, over a low-medium heat, stir together the granulated sugar, water, and bourbon until all of the sugar is wet; continue to stir until the sugar dissolves. Raise the heat to medium and allow the sugar to boil.* Let bubble for 5-8 minutes until the sugar begins to darken in color. Give the pan a swirl. Once the caramel reaches an amber color, remove from the heat.
Blueberry Pear Upside Down Cake
  1. Immediately pour the caramel into the prepared cake pan. Use a rubber spatula if needed to spread the caramel to the sides of the pan. Be careful, because the caramel will be extremely hot and it’ll make the cake pan hot to the touch.
  2. Carefully line the bottom of the cake tin with the pear slices. Add in the blueberries, filling in any spaces between the pears. It is okay if the blueberries sit on a second layer of fruit. Set the pan aside.
  3. Place a rack in the center of the oven and preheat to 350°F.
  4. In a large bowl, sift together the self-rising flour, almond flour, baking powder, salt, cardamom, ginger, and cinnamon. Set aside.
  5. In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugar until light and fluffy. This should take about 3-5 minutes on medium high. Scrape down the sides of the bowl as needed.
  6. Add in the eggs, one at a time, and mix until combined. Add in the vanilla and mix until fully incorporated.
  7. If using a stand mixer, remove the bowl from the stand. Sift 1/3 of the dry ingredients into the mixing bowl. Using a rubber spatula, fold the dry ingredients into the batter. Fold in 1 Tbsp of milk until combined. Repeat with the rest of the dry ingredients and the last tablespoon of milk, ending with the dry ingredients. Fold until the flour is just mixed in. You’ll have a somewhat thick and spreadable cake mix.
  8. Pour the batter into the cake pan. Use the rubber spatula to spread until the cake mix evenly covers the fruit.
  9. Place on the center rack and bake for 37-40 minutes until the cake springs back to the touch or a toothpick inserted into the middle comes out clean or with just a couple of crumbs. (I usually check the cake around 32 minutes in once the top looks set–if the center is still wobbly, continue to bake).
  10. Remove the cake from the oven and allow to sit for 1-2 minutes. After 1 minute, place a serving plate or a wire rack over the cake pan and flip it over. Slowly lift the cake pan to reveal the fruit at the top. Carefully peel off the parchment paper. Allow to cool completely before slicing and serving.
Recipe Notes

*If you see sugar beginning to crystallize, you can take a wet pastry brush and wipe down the sides of the pan. I usually let the caramel bubble untouched.

This is best when enjoyed within a couple of hours of baking, however, if you cover it in plastic wrap, the cake will remain moist for a few days afterwards as well.

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