Go Back
A slice of blueberry upside-down cake topped with whipped cream and mint on a white plate.

Juicy Blueberry Upside Down Cake

This delightful upside-down cake features a luscious, syrupy layer of juicy blueberries caramelized with brown sugar and butter, topped with a tender, moist vanilla cake. It's an easy yet impressive dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Topping
  • 1/2 cup unsalted butter melted
  • 1/2 cup light brown sugar packed
  • 2 cups fresh blueberries rinsed and dried
For the Cake Batter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened, 1 stick
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk room temperature (whole or 2%)
  • 1 tsp lemon zest from 1 small lemon, optional but recommended

Equipment

  • 9-inch round cake pan
  • Parchment Paper
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer (handheld or stand)
  • Rubber Spatula
  • Measuring cups and spoons
  • Small Saucepan

Method
 

Prepare Pan and Oven
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan. Line the bottom with a circle of parchment paper, then grease the parchment paper.
Make the Blueberry Topping
  1. Melt 1/2 cup unsalted butter in a small saucepan or microwave. Pour the melted butter evenly into the prepared cake pan.
  2. Sprinkle the 1/2 cup packed light brown sugar evenly over the melted butter.
  3. Arrange the 2 cups of fresh blueberries in a single layer over the brown sugar. Set aside.
Prepare the Cake Batter
  1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, using an electric mixer, cream together the 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  3. Add the large eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest (if using).
  4. With the mixer on low speed, gradually add about one-third of the dry ingredients to the wet ingredients, mixing until just combined. Then, add half of the milk, mixing until just combined.
  5. Repeat with another third of the dry ingredients, followed by the remaining milk, and finish with the last of the dry ingredients. Mix until just combined and no streaks of flour remain; be careful not to overmix.
Assemble and Bake
  1. Carefully spoon the cake batter over the blueberry topping in the prepared cake pan, spreading it gently and evenly with a spatula to cover all the blueberries.
  2. Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top of the cake should be golden brown.
Cool and Invert
  1. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes. This is crucial for the topping to set but not stick.
  2. After 10 minutes, place a serving plate or wire rack (covered with parchment if desired) directly over the cake pan. Carefully, but confidently, invert the cake pan onto the plate. Lift the pan off and carefully peel away the parchment paper from the blueberries.
  3. Allow the cake to cool for another 15-20 minutes before slicing and serving warm, or cool completely to room temperature. The blueberries will be juicy and saucy!

Notes

For the best results, ensure your butter, eggs, and milk are at room temperature, as this helps create a smooth, emulsified batter and a tender cake crumb. Fresh blueberries are highly recommended for their vibrant flavor and juiciness, but frozen blueberries can be used (do not thaw, toss with 1 tbsp flour to prevent sinking, and bake a few minutes longer if needed). Store leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.