Introduction

This homemade blueberry upside down cake brings a delightful twist to your usual dessert. Bursting with fresh blueberries and a rich buttery topping, it’s a perfect treat that’s both elegant and easy to make. Enjoy the lovely caramelized fruit layered beneath a tender, fluffy cake.

A close-up image of a slice of blueberry cake placed on a white plate, sitting on a white marbled surface. The cake has two visible layers: the bottom layer is thick and yellow with a soft, moist texture, and the top layer is a glossy mix of whole blueberries and blueberry glaze, deep purple in color, giving a juicy, shiny look. The blueberry topping covers the entire top of the slice and slightly drips over the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the topping:

1/3 cup light brown sugar
2 tbsp butter
1 1/2 cups fresh blueberries

For the cake batter:

2 eggs, separated
3/4 cup granulated sugar
1/2 cup butter
1 tsp vanilla extract
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Instructions

Step 1: Preheat your oven to 350°F (175°C) and spray a 9-inch cake pan with non-stick cooking spray. In a small saucepan over medium heat, melt the brown sugar and butter together until syrupy and the sugar has dissolved. Pour the mixture into the prepared pan and tilt to spread evenly. Arrange the fresh blueberries in a single layer over the syrup.
Step 2: Separate the eggs, placing the whites in a clean bowl. Beat the whites on high speed until stiff peaks form and set aside. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks and vanilla until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with the milk, mixing just until combined. Gently fold in the beaten egg whites with a spatula.
Step 3: Spoon large dollops of batter over the blueberries, spreading gently to cover without disturbing the fruit. Bake for 55–60 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan on a rack for 15 minutes.
Step 4: Run a knife around the edges to loosen the cake. Place a serving platter over the pan and carefully invert the cake. Leave the pan on top for 5–10 minutes to allow the blueberry juices to soak in, then remove the pan. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Tips & Variations

Use fresh, ripe blueberries for the best flavor and juiciness in your topping.
For extra flavor, add a teaspoon of lemon zest to the batter.
If you prefer, substitute milk with buttermilk for a richer texture.
To make it nutty, sprinkle some toasted sliced almonds over the blueberries before adding the batter.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat individual slices gently in the microwave for 15-20 seconds to warm the topping and soften the cake before serving.

How to Serve

A round cake with two visible layers sits on a white plate with a dotted edge, placed on a white marbled texture surface. The bottom layer is thick and light yellow, showing a soft and spongy texture. The top layer is a dark purple-blue blueberry topping that looks glossy and wet, with whole blueberries embedded throughout, giving it a bumpy and shiny surface. The cake edge shows the blueberry layer slightly dripping down onto the yellow sponge beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries. Thaw and drain them well before placing them in the pan to avoid excess moisture making the topping too runny.

What kind of pan is best for an upside down cake?

A 9-inch round cake pan with a removable bottom or a heavy-duty non-stick pan works best to easily invert the cake without breaking it.