Blueberry Bottom Cake

Blueberry Bottom Cake

Ingredients

Blueberry Layer

• 2 cups fresh or frozen blueberries

• 1/3 cup granulated sugar

• 1 tablespoon cornstarch

• 1 tablespoon lemon juice

• 2 tablespoons butter, cut into small pieces

Cake Batter

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup milk

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Instructions

1. Preheat oven
   Preheat to 350°F (175°C). Grease a 9-inch round or square baking pan.

2. Prepare blueberry bottom
   In a bowl, toss blueberries with sugar, cornstarch, and lemon juice.
   Spread evenly in the bottom of the pan and dot with butter.

3. Make the cake batter
   Cream butter and sugar until light and fluffy.
   Beat in eggs one at a time, then add vanilla.
   In a separate bowl, whisk flour, baking powder, and salt.
   Add dry ingredients to batter alternately with milk, mixing just until combined.

4. Assemble
   Gently spread the batter over the blueberries.

5. Bake
   Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

6. Flip & serve
   Cool for 10 minutes, then carefully invert onto a serving plate so the blueberry layer is on top.

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Tips

• Frozen blueberries work well—no need to thaw.

• Add lemon zest to the batter for extra brightness.

• Serve warm with whipped cream or vanilla ice cream.