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

Scale

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