Double Blueberry Cornflake Upside-Down Cake

Double the blueberries, double the fun 🫐

This double blueberry cornflake upside-down cake is such a treat, and I can’t stop eating it. Featuring a blueberry cake with a blueberry fruit layer and a crisp cornflake caramel, it’s a perfect summer dessert cake. Even more delicious with whipped cream or vanilla ice cream.

This is a draft recipe available for paid subscribers to try before it’s live, and the full recipe will be on my website soon.

Double Blueberry Cornflake Upside-Down Cake

Cornflake caramel:

• 4 tablespoons (57g) butter

• ½ cup (100g) light brown sugar

• 2 tablespoons (30g) heavy cream

• 1 teaspoon vanilla extract

• 1½ cups (60g) cornflakes

Blueberry layer:

• 10 ounces (283g) blueberries, rinsed and drained

• 1 tablespoon (15g) granulated sugar

• 1 tablespoon (7g) cornstarch

Batter:

• 1 ounce (28g) freeze-dried blueberries

• 1 cup (120g) all-purpose flour

• 1 tablespoon (7g) powdered buttermilk

• 1½ teaspoons baking powder

• ¼ teaspoon kosher salt

• 4 tablespoons (57g) butter, room temperature

• ½ cup (100g) granulated sugar

• 1 egg

• ½ cup (120g) whole milk

• 1 teaspoon vanilla extract

Make the cornflake caramel:

• Preheat the oven to 350ºF. Lightly grease an 8-inch round cake pan. Set aside.

• Melt 4 tablespoons (57g) butter in a small pot over medium heat. Once melted, add ½ cup (100g) light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar blends into the butter and the mixture darkens slightly in color.

• Reduce the heat to low and add 2 tablespoons (30g) heavy cream and 1 teaspoon vanilla extract. Whisk until smooth and simmer for 1 minute. Turn off the heat and stir in the 1½ cups (60g) cornflakes.

• Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Prepare the blueberries:

• Place the fresh blueberries in a bowl with 1 tablespoon (7g) cornstarch and 1 tablespoon (15g) granulated sugar. Stir to coat. Set aside.

Make the batter:

• Place the freeze-dried blueberries in a plastic storage bag or food processor and crush or pulse until a coarse powder forms. Set aside.

• Sift 1 cup (120g) all-purpose flour, 1 tablespoon (7g) powdered buttermilk, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.

• Add 4 tablespoons (57g) of room temperature butter and ½ cup (100g) of granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.

• Add half the sifted dry ingredients along with the crushed freeze-dried blueberries and beat with the mixer until just combined. Add ½ cup (120g) milk and beat until just combined. Add the remaining dry ingredients along with 1 teaspoon vanilla extract. Beat until just combined. Don’t overmix!

Assemble the cake:

• Remove the cake pan from the refrigerator. Pour the prepared blueberries on top and arrange them into an even layer. Pour the batter over the blueberries and smooth it out with the back of the spatula.

Bake the upside-down cake:

• Transfer the cake to the oven and bake for 50 to 55 minutes until a toothpick inserted into the center of the cake comes out clean.

• Let the cake stand at room temperature for 30 to 45 minutes. The cake should still be warm to the touch.

Flip the cake:

• Place a large plate over the cake pan and carefully invert the cake onto the plate.

To serve:

• Slice the cake and serve with whipped cream or a scoop of vanilla ice cream on top, if desired. Enjoy!