This post may contain affiliate links.
Blueberry Upside Down Cake is a moist, tender vanilla cake with a layer of sweetened juicy blueberries on top. It’s simple, yet elegant; a beautiful dessert!
Why You’ll Love this Cake!
- No frosting needed! The juicy blueberries create a beautiful topping once the cake is inverted. Similar to my peach upside down cake!
- Simple, yet stunning. It’s a simple, fuss-free cake with no unusual ingredients needed.
- The buttery caramelized blueberries. Oh my goodness….this is the best part of the cake, especially around the edges of the cake!
Though berries tend to be best in the summer months, blueberries are one that I buy year-round. The kids eat them like candy and I love baking with them…if they ever leave any for me to bake with! 🙂
Most people might think to make blueberry muffins or a blueberry pie (both very good options!) but sometimes I like to change it up!
Over the years, I’ve created a recipe for frosted blueberry cookies (YUM) and blueberry cream cheese bars (a long-time blog favorite!!)….and now I get to introduce this gorgeous blueberry upside down cake! It’s a fun twist on a classic, perfectly sweet and lets the flavor of the blueberries shine!
Ingredients Needed
- Blueberries – You can use fresh or frozen blueberries (do not thaw if using frozen).
- Butter – I prefer to use salted butter; you’ll want to make sure the butter is softened.
- Sour Cream, Egg, Milk & Vanilla Extract – For cakes, I recommend that all wet ingredients are room temperature; this will help the batter will blend together more smoothly, bake more evenly and have a finer crumb.
- Flour – You can use all-purpose flour or cake flour. Cake flour will give the cake a more light, airy crumb, but either will work great!
- Sugar, Baking Soda, Baking Powder & Salt
How to Make Blueberry Upside Down Cake
There are two main components of an upside down cake – the fruit “topping” and the cake. We’ll start with the fruit – in this case, blueberries!
Pour the melted butter in to the springform pan then sprinkle with sugar. Add the blueberries and spread them to an even layer.
Next up is the cake batter! This is a light & tender cake – follow the mixing instructions for the ideal texture. Start by creaming the butter and sugar for a few minutes. Add the egg, sour cream and vanilla and combine. Scrape down the edges of the bowl so everything gets incorporated.
Add the dry ingredients then stir to combine and lastly add the milk. Use a rubber spatula to scrape down the bowl once again & stir until just combined.
Pour the batter over the blueberries and bake! I recommend baking for 20 minutes uncovered then cover with foil (to prevent over-browning) to bake the remainder of the time.
After 10 minutes of cool time, run a knife around the cake and invert onto a serving plate. (Tips & tricks for this below!)
Enjoy the cake warm with whipped cream and/or vanilla ice cream, if desired! Add a mint leaf and halved blueberries for an extra special touch! 🙂
Tips for Removing the Cake from the Pan
Your cake looks beautiful as you pull it out of the oven, but now it’s time to invert it! This part can be nerve-wracking…I get it! Here are a few tips to help ensure a successful flip!
- Set a timer for 10 minutes as soon as the cake comes out of the oven. This is just the right amount of time for the cake to set up a bit, but not so long that the topping gets sticky. Once the 10 minutes are up, it’s time!
- Run a butter knife around the edge of the pan to ensure the edges aren’t stuck to the pan.
- Remove the outer ring of the springform pan. If you’re not using a springform pan, skip this step!
- Use a large plate or serving platter; place it upside down on top of the cake. Carefully grab the pan and plate (hold them together tightly) and quickly flip! Set it on the counter then slowly remove the pan from the cake.
- If any blueberries stick to the pan, use a spoon to place them onto the cake.
Frequently Asked Questions
Yes! Add them to the dish still frozen.
Leftover upside down cake can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
You can, though the texture will change a bit. Place leftover slices in a freezer bag and freeze for up to 2 months. Let the cake come to room temperature then warm in the microwave for 10-15 seconds, if desired!
Springform pans make it super easy to invert the cake. However, if you also make this in a 9-inch round cake pan or an 8-inch square pan.
Other Blueberry Recipes to Try!
- Blueberry Cream Cheese Pie
- Blueberry Dump Cake
- Lemon Blueberry Cupcakes
- Blueberry Avocado Smoothie
- Lemon Blueberry Bundt Cake
Blueberry Upside Down Cake
Equipment
- 1 9-inch springform pan or 9-inch round cake pan*
Ingredients
Blueberry Topping
- 1/4 cup salted butter
- 1/2 cup sugar
- 2 cups blueberries*
Cake
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup salted butter
- 3/4 cup sugar
- 1 egg
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/3 cup milk
Instructions
- Preheat oven to 350℉ and grease the bottom and sides of a springform pan with cooking spray.
- Melt the butter and pour it into the pan; spread to an even layer.1/4 cup salted butter
- Sprinkle with sugar and then top with the blueberries. Spread the berries to an even layer; set aside.1/2 cup sugar, 2 cups blueberries*
- In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.1/4 cup salted butter, 3/4 cup sugar
- Add the egg, sour cream and vanilla and mix until well-combined.1 egg, 1/2 cup sour cream, 1 teaspoon vanilla
- Add the dry ingredients and mix.
- Slowly pour the milk into the batter and mix until just combined.1/3 cup milk
- Pour into the pan over the blueberries and spread to an even layer.
- Bake for 20 minutes, then cover with aluminum foil (you'll want to tent it – don't cover too tightly).
- Bake an additional 20-30 minutes or until a toothpick in the center comes out clean.
- Let cool for 10 minutes, then run a butter knife around the edge of the pie pan and flip over onto a serving platter.
- Enjoy warm or room temperature with a dollop of whipped cream, if desired!
