Dessert

Blueberry Upside Down Cake Recipe

Bymia larkspur February 1, 2026February 1, 2026

Introduction

This Blueberry Upside Down Cake is a delightful twist on a classic dessert, featuring a sweet, buttery blueberry topping beneath a tender, fluffy cake. Perfect for showcasing fresh blueberries, it’s an impressive yet approachable treat for any occasion.

A close-up of a single slice of blueberry cake on a white plate, featuring two distinct layers: a thick, moist yellow cake base with a slightly crumbly texture and a glossy, deep purple blueberry topping with whole blueberries embedded, giving a shiny and juicy look. The plate rests on a surface with a white marbled texture, and the background is blurred but suggests more of the same blueberry cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup light brown sugar
2 tbsp butter
1 1/2 cups fresh blueberries
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 the sugar has dissolved. Pour this mixture into the bottom of the prepared pan, tilting to spread evenly. Arrange the fresh blueberries over the syrup in a single layer.
Step 2: Separate the eggs, placing the whites in a clean bowl. Beat the 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. Mix in the egg yolks and vanilla extract until combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternating with the milk, mixing just until incorporated. Gently fold the beaten egg whites into the batter with a spatula, keeping the mixture light.
Step 4: Spoon large dollops of the batter evenly over the blueberries in the pan, spreading gently without disturbing the fruit. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean (avoid testing right at the bottom). Let cool in the pan on a rack for 15 minutes.
Step 5: Run a knife around the pan’s edge to loosen the cake. Place a serving platter over the pan and carefully invert the cake onto it. Leave the pan on top for 5–10 minutes so the blueberry juices soak in, then remove the pan. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the batter or sprinkle on the blueberries before baking.
If fresh blueberries aren’t available, frozen can be used—just thaw and drain them well to avoid excess moisture.
Use a non-stick or well-seasoned pan to make inversion easier and prevent the topping from sticking.
For a dairy-free version, substitute the butter and milk with plant-based alternatives.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently in the microwave or enjoy chilled. Note that refrigeration may firm up the cake; letting it come to room temperature before serving helps restore softness.

How to Serve

A round cake on a white plate with two visible layers; the bottom layer is thick, light yellow, soft, and crumbly, while the top layer is a shiny, dense layer of whole dark purple blueberries in a glossy sauce that covers the entire surface. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries, but be sure to thaw and drain them thoroughly to avoid extra moisture which can affect baking and texture.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid inserting the toothpick all the way to the bottom to prevent sticky results from the blueberry topping.