Blueberry Upside Down Cake

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!

Prep Time20

Cook Time40

Cool Time10

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: cake, upside down cake

Servings:

Calories: 245kcal

Author: Kelsey Byrnes

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!

Notes

You can also use a 9-inch round cake pan or an 8-inch square baking pan.

If you double the recipe, I recommend using a 9x13-inch pan. You will need to add a few minutes to the baking time.

Frozen blueberries can also be used; do not thaw before adding to the pan.

Make it a lemon blueberry upside down cake! Mix the 1/2 cup of sugar for the topping with 2 teaspoons of lemon zest AND stir 1 tablespoon lemon zest into the batter when you add the eggs.

Nutrition