Blueberry Upside-Down Cake is a stunning and simple dessert that highlights the juicy sweetness of fresh blueberries. With a rich caramelized fruit topping and tender vanilla cake base, this old-fashioned treat makes a big impression whether you’re serving it at a dinner party or enjoying a cozy family dessert.
Why You’ll Love This Recipe
- Beautiful presentation with minimal effort
- Sweet, syrupy blueberries contrast perfectly with the soft cake
- Simple ingredients you likely already have on hand
- A great way to use fresh or frozen blueberries
- Perfect for brunch, dessert, or afternoon tea
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Blueberry Topping
- Fresh blueberries
- Unsalted butter
- Brown sugar
- Lemon zest (optional, for brightness)
For the Cake Batter
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
Directions
- Make the blueberry topping
In a saucepan, melt butter with brown sugar over medium heat until bubbly and caramelized. Pour into the bottom of a greased 9-inch cake pan. Scatter blueberries evenly over the caramel layer. - Make the cake batter
In a mixing bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla. Add dry ingredients in three batches, alternating with milk, mixing until just combined. - Assemble and bake
Carefully spread the batter over the blueberry layer in the cake pan. Bake at 350°F (175°C) for 4550 minutes, or until a toothpick inserted in the center comes out clean. - Cool and invert
Let the cake cool in the pan for about 10 minutes. Run a knife around the edge, place a serving plate on top, and invert the cake onto the plate. Let it rest a few minutes before lifting off the pan.
Servings and Timing
Servings: 8
Prep time: 20 minutes
Cook time: 4550 minutes
Total time: 1 hour 10 minutes
Variations
- Mixed berries: Replace some blueberries with raspberries or blackberries for added color and flavor
- Citrus twist: Add lemon zest to the batter or topping for brightness
- Spiced version: Add cinnamon or cardamom to the batter for a warm flavor
- Mini cakes: Make individual upside-down cakes in ramekins
- Gluten-free: Use a 1:1 gluten-free flour substitute
Storage/Reheating
- Storage: Store tightly covered at room temperature for 2 days or refrigerate for up to 5 days
- Reheating: Microwave individual slices for 1520 seconds, or reheat in the oven at 300°F (150°C) for 10 minutes
- Freezing: Wrap slices tightly in plastic wrap and foil, freeze for up to 2 months; thaw before serving
FAQs
Can I use frozen blueberries?
Yes. Use them straight from the freezer—no need to thaw. Just add 5 minutes to the baking time if needed.
What’s the best pan to use?
A 9-inch round cake pan works well. Make sure to grease it well and optionally line the bottom with parchment.
Can I make it ahead of time?
Yes, you can bake it a day in advance. Invert it and cool completely, then cover and store until ready to serve.
How do I keep the cake from sticking?
Thoroughly grease the pan, especially around the sides, and use parchment on the bottom for extra insurance.
Can I use other fruits?
Absolutely. Peaches, plums, apples, or pineapple all make great upside-down cake variations.
How do I know when it’s done baking?
Insert a toothpick into the center of the cake—if it comes out clean, it’s done.
What can I serve with it?
Whipped cream, vanilla ice cream, or a dollop of crème fraîche pair beautifully.
Does the cake need to be inverted while warm?
Yes, invert it while still warm (about 10 minutes after baking) to ensure the topping comes out cleanly.
Can I reduce the sugar?
Yes, reduce both the brown and granulated sugar slightly for a less sweet version, though texture may change slightly.
Can I make this dairy-free?
Yes, substitute plant-based butter and milk for a dairy-free option.
Conclusion
Blueberry Upside-Down Cake is a classic dessert with a fruity twist that’s as pretty as it is delicious. With a layer of jammy berries and a soft, buttery crumb, this cake is always a hit. Easy to make and even easier to enjoy, it’s a sweet way to celebrate blueberry season—or bring brightness to any time of year.
Description
This blueberry upside-down cake is soft, buttery, and bursting with juicy blueberries in every bite. The berries caramelize on the bottom as the cake bakes, then get flipped for a gorgeous presentation. It’s a simple, classic treat with a fruity twist that everyone will love!
For the Topping:
For the Cake Batter:
-
Preheat oven:
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan. -
Make the topping:
Melt butter in a small saucepan or in the pan in the oven. Stir in brown sugar until combined, then spread evenly over the bottom of the pan. Scatter blueberries evenly on top. -
Prepare the batter:
In a bowl, whisk together flour, baking powder, and salt. In another large bowl, cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla (and lemon zest if using). -
Finish the batter:
Add dry ingredients in two additions, alternating with the milk, mixing just until combined. -
Assemble and bake:
Gently pour the batter over the blueberries and spread it evenly. Bake for 4045 minutes or until a toothpick inserted in the center comes out clean. -
Cool and flip:
Let the cake cool in the pan for 1015 minutes. Run a knife around the edges, then carefully invert onto a plate. Let cool slightly before slicing.
Notes
-
Serve with whipped cream, ice cream, or a drizzle of lemon glaze.
-
Frozen blueberries work great — just don’t thaw them first!
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This cake is best the day it’s made, but leftovers keep in the fridge for up to 3 days.
