Blueberry Upside Down Cake

A moist and tender blueberry upside down cake featuring a rich caramelized blueberry topping and a soft vanilla cake base. This simple yet impressive dessert highlights the natural sweetness and slight tartness of blueberries.

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 300kcal

Author: Chloe White

Cost: $4

Equipment

9-inch cake pan
saucepan
Mixing bowls
electric mixer or whisk
spatula

Ingredients

2 cups fresh or frozen blueberries
1/2 cup brown sugar
1/4 cup unsalted butter (for topping)
1 tbsp lemon juice
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk

Instructions

Preheat oven to 350°F (175°C) and prepare a 9-inch round cake pan.
Melt butter in a saucepan, add brown sugar, and stir until dissolved. Remove from heat and stir in lemon juice.
Pour the mixture into the pan and spread evenly, then arrange blueberries over the top.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
Alternate adding dry ingredients and milk to the batter, mixing gently until combined.
Spread batter over blueberries evenly without disturbing the layer.
Bake for 40–45 minutes until a toothpick inserted comes out clean.
Cool for 10 minutes, then carefully invert onto a serving plate.

Notes

Do not overmix the batter to keep the cake tender. Use room temperature ingredients for best texture. Let the cake cool for exactly 10 minutes before flipping to avoid sticking. Toss frozen blueberries with a little flour if needed to reduce excess moisture.

Nutrition