Double the blueberry, double the fun. This Double Blueberry Cornflake Upside-Down Cake is a sweet and fun little cake for summer that you can absolutely eat for breakfast (on account of the cereal, of course).
A blueberry upside-down cake for blueberry lovers.
With a crisp cornflake caramel, a layer of fresh blueberries, and an irresistible blueberry cake, this upside-down cake may quickly climb the ranks as one of my favorite upside-down cakes. I just want to pile that cornflake caramel on everything! I finish the cake with a dollop of honey-lemon whipped mascarpone to give the cake a sweet, bright finish. It’s truly divine.
What you need
- Cornflake caramel: You’ll use butter, light brown sugar, vanilla extract, heavy cream, and cornflakes.
- Blueberry layer: You’ll use fresh blueberries, sugar, and cornstarch.
- Blueberry cake: This is made with butter, granulated sugar, egg, freeze-dried blueberries, flour, powdered buttermilk, baking powder, salt, milk, and vanilla extract.
- Honey-lemon whipped mascarpone: You’ll need heavy cream, honey, lemon juice, lemon zest, powdered sugar, and mascarpone cheese.
How to make it
Step 1: Make the cornflake caramel.
Start by melting butter and brown sugar in a small saucepan. Once combined, add heavy cream and vanilla extract, and then stir in the lightly crushed cornflakes. Pour into a greased cake pan and transfer to the freezer until needed.
Step 2: Prepare the blueberries.
Coat fresh blueberries in sugar and cornstarch and set aside.
Step 3: Make the cake batter.
Cream butter and sugar together, and then beat in an egg until smooth. Add crushed freeze-dried blueberries and half the dry ingredients. Then add the milk and finish with the dry ingredients and vanilla extract. Beat until just combined.
Step 4: Bake the upside-down cake.
Spoon the fresh blueberries over the cornflake caramel. Then pour the blueberry cake batter on top of the blueberries. Transfer to a 350ºF for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let stand for 30 to 45 minutes. Flip the cake onto a plate.
Step 5: Make the honey-lemon whipped mascarpone.
While the cake cools, combine heavy cream, lemon juice, lemon zest, honey, and powdered sugar in a large bowl. Beat until thickened and almost at soft peaks. Add mascarpone and continue beating until stiff peaks form. Be careful not to overmix as it can break the mascarpone.
Step 6: Serve it up!
Cut the cake into slices and serve with a dollop of honey-lemon mascarpone on top. I like to scatter crushed freeze-dried blueberries on top for decoration.
Watch the flip
Double Blueberry Cornflake Upside-Down Cake
Ingredients
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:
- 8 ounces (228g) blueberries (rinsed and drained; see Note 1)
- 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
Honey-lemon whipped mascarpone:
- ½ cup (120g) heavy cream
- 2 tablespoons (40g) honey
- ½ cup (60g) powdered sugar
- 1 tablespoon (15g) lemon juice
- 1 teaspoon lemon zest
- 2 ounces (56g) mascarpone cheese
Instructions
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 freezer 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) room-temperature butter and ½ cup (100g) 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) whole 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 freezer. Spoon the prepared blueberries over the cornflake caramel and arrange them in 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.
Make the honey-lemon whipped mascarpone:
- As the cake cools, make the whipped mascarpone. Add ½ cup (120g) heavy cream, 2 tablespoons (40g) honey, ½ cup (60g) powdered sugar, 1 tablespoon (15g) lemon juice, and 1 teaspoon lemon zest to a large mixing bowl. Beat with an electric hand mixer until thickened with soft peaks nearly beginning to form.
- Add 2 ounces (56g) mascarpone cheese and continue beating until stiff peaks form, being careful not to overmix, as the mascarpone can separate when overworked. Refrigerate until needed.
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 pipe or spoon the whipped mascarpone on top. Finish with more lightly crushed freeze-dried blueberries if desired. Enjoy!
