Name: Blueberry Upside Down Cake
Prep time: 15 min
Cook time: PT-487929H20M41S
Total time: PT-487929H20M41S
Cuisine: American
Ingredients: 1/4 cup butter, melted; 1/2 cup brown sugar; 2 cups fresh or frozen blueberries; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk

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Blueberry Upside Down Cake is a delightful twist on a classic dessert, featuring sweet, juicy blueberries caramelized on top of a tender, buttery cake. With its vibrant color and rich flavor, this cake is both visually stunning and irresistibly delicious—a perfect treat for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

This cake combines the natural sweetness of blueberries with a buttery, moist cake base. The upside-down presentation creates a caramelized fruit topping that’s visually impressive without extra effort. It’s easy to make, requires simple ingredients, and delivers a perfect balance of sweetness, tartness, and buttery richness.

Blueberry Upside Down Cake

Ingredients

1/4 cup unsalted butter (for the topping)
1/2 cup brown sugar (for the topping)
2 cups fresh or frozen blueberries
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened, for the cake)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Optional: powdered sugar for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
Prepare Topping: In a small saucepan, melt 1/4 cup butter with brown sugar over low heat until combined and smooth. Pour this mixture into the bottom of the prepared pan and spread evenly. Arrange blueberries on top of the sugar-butter mixture.
Prepare Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream 1/2 cup softened butter with granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the flour mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.
Assemble and Bake: Pour the batter over the blueberries in the pan, spreading evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Cool and Invert: Let the cake cool for 10 minutes in the pan. Carefully invert onto a serving plate so the blueberries are on top.
Serve: Allow to cool slightly before slicing. Dust with powdered sugar if desired.

Servings and Timing

This recipe makes 8 servings. Prep time is 15 minutes, and baking time is approximately 40-45 minutes.

Variations

Mixed Berries: Combine blueberries with raspberries or blackberries for a colorful twist.
Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for extra brightness.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Caramel Sauce: Drizzle extra caramel sauce over the cake before serving for added richness.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Reheating: Warm slices in the microwave for 15-20 seconds to restore softness.
Freezing: Wrap tightly in plastic wrap and aluminum foil; freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well. No need to thaw; just increase baking time by a few minutes.

Can I make this cake in a different pan?

Yes, a 9×13-inch pan can be used; adjust baking time accordingly.

Can I use other fruits?

Yes, cherries, peaches, or pineapple can also be used for an upside-down cake.

How do I prevent sticking when inverting the cake?

Ensure the pan is well-greased and allow the cake to cool slightly before inverting.

Can I make it vegan?

Yes, substitute butter with plant-based butter and use flax eggs instead of regular eggs.

Can I add spices to the batter?

Yes, cinnamon or nutmeg adds a warm flavor to the cake.

Can I use brown sugar in the batter?

Yes, you can replace some or all granulated sugar with brown sugar for a richer flavor.

How long can I keep the cake in the fridge?

Up to 4 days in an airtight container.

Can I top it with whipped cream or ice cream?

Absolutely, a dollop of whipped cream or a scoop of ice cream pairs perfectly with the warm, caramelized blueberries.

Can I double the recipe?

Yes, double the ingredients and bake in a larger pan, adjusting the baking time accordingly.

Conclusion

Blueberry Upside Down Cake is a simple yet elegant dessert that’s full of flavor and visual appeal. Its moist, buttery cake and caramelized blueberry topping make it perfect for any occasion, from casual family dinners to special celebrations. With its versatility and ease of preparation, this cake is sure to become a favorite in your dessert repertoire.

Jane