Best Homemade Blueberry Upside Down Cake Recipe
Introduction
There’s something magical about flipping a warm cake to reveal luscious blueberries dripping down the sides. This homemade blueberry upside down cake is easy to make and perfect for family gatherings or a special dessert. The juicy, caramelized fruit pairs beautifully with a tender, fluffy cake that everyone will love.
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, softened
- 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 sugar is dissolved. Pour this mixture evenly into the bottom of the prepared pan. Arrange the blueberries in a single layer over the sugar syrup.
- Step 2: Separate the eggs, placing the whites in a clean bowl. Beat the egg 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 extract until combined.
- Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix just until combined. Carefully fold the beaten egg whites into the batter, gently keeping the mixture light and fluffy.
- Step 4: Spoon large dollops of the batter evenly over the blueberries in the pan. Gently spread the batter 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 5: Run a knife around the edge of the cake to loosen it. Place a serving plate over the pan and carefully invert the cake onto the plate. Leave the pan on top for 5–10 minutes to allow the blueberry juices to soak into the cake. Remove the pan and serve warm or at room temperature.
Tips & Variations
- Use fresh or frozen blueberries; if frozen, add them directly without thawing to prevent color bleeding.
- Try substituting blueberries with blackberries, raspberries, or sliced peaches for a different flavor.
- If brown sugar is unavailable, mix white sugar with a little molasses to mimic caramel flavor.
- Plant-based milks like almond or soy, as well as buttermilk, can be used instead of regular milk for slight flavor variations.
- Make sure to beat egg whites to stiff peaks in a grease-free bowl for a light, fluffy texture.
- Serve with vanilla ice cream, whipped cream, lemon curd, or honey for extra indulgence.
Storage
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it fresh longer. For freezing, wrap the cooled cake tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Individual slices can be microwaved for 15-20 seconds to warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Add them directly without thawing to prevent excess color bleeding and keep the cake’s texture intact.
How long should I wait before flipping the cake?
Allow the cake to cool in the pan for about 5–10 minutes before inverting. This helps prevent the topping from sticking and ensures a clean release onto the serving plate.
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Best Homemade Blueberry Upside Down Cake Recipe
- Total Time: 80-85 minutes
- Yield: 8 servings 1x
Description
This Best Homemade Blueberry Upside Down Cake is a delightful dessert featuring a luscious caramelized blueberry topping that naturally decorates the cake when flipped. It’s simple to prepare, relies on basic pantry ingredients, and offers a moist, tender crumb with a perfect balance of sweet and fruity flavors. Ideal for family gatherings or casual Sunday treats, this cake combines nostalgic comfort with a show-stopping presentation that requires no fancy decorating skills.
Ingredients
For the Topping:
- 1/3 cup light brown sugar
- 2 tbsp butter
- 1 1/2 cups fresh or frozen blueberries
For the Cake Batter:
- 2 eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk (whole, 2%, or plant-based)
Instructions
- Preparation and Pan Setup: Preheat your oven to 350°F (175°C). 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 the mixture is syrupy and the sugar is fully dissolved. Pour this caramel mixture into the bottom of the prepared pan, tilting to spread evenly. Arrange the blueberries over the syrup in a single even layer.
- Make the Cake Batter: Separate the eggs, placing the whites in a clean bowl. Beat the egg whites on high speed until stiff peaks form, then set aside. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg yolks and vanilla extract, beating until well combined. In another bowl, whisk together the flour, baking powder, and salt. Alternately add the dry ingredients and milk into the butter mixture, mixing just until combined. Gently fold the beaten egg whites into the batter with a spatula, taking care not to deflate the mixture.
- Assemble and Bake: Drop large spoonfuls of the batter over the blueberry layer, then spread the batter evenly without disturbing the fruit below. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted in the center (avoiding the bottom) comes out clean. Allow the cake to cool in the pan on a wire rack for 15 minutes.
- Invert and Serve: Run a knife around the edge of the pan to loosen the cake. Invert the pan onto a serving platter carefully. Keep the pan inverted for another 5–10 minutes to let the blueberry juices soak into the cake. Remove the pan and serve the cake warm or at room temperature, ideally with whipped cream or vanilla ice cream.
Notes
- Use either fresh or frozen blueberries; if frozen, add them directly without thawing to prevent color bleeding.
- Room temperature ingredients (eggs, butter, milk) yield a smoother batter and better texture.
- Beat egg whites to stiff peaks using a clean, grease-free bowl and beaters for a light, fluffy cake.
- Do not wait too long before flipping the cake after baking to avoid the caramel topping sticking to the pan.
- Spacing blueberries evenly and lightly dusting with flour helps prevent color bleeding into the batter.
- You can substitute brown sugar with white sugar mixed with molasses for a similar caramel flavor.
- Butter can be replaced with margarine or oil in batter, but use real butter for topping for best caramelization.
- Vanilla extract can be swapped with 1/4 teaspoon almond extract or omitted if unavailable.
- Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze cooled cake wrapped tightly for up to 3 months; thaw overnight in fridge before serving.
- Serve with vanilla ice cream, whipped cream, lemon curd, or a drizzle of honey for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry upside down cake, blueberry cake, homemade dessert, caramelized blueberries, easy berry cake, upside down cake recipe
