Introduction

This Best Homemade Blueberry Upside Down Cake is a delightful twist on a classic dessert, featuring a luscious layer of fresh blueberries caramelized with brown sugar and butter. Moist and tender, it’s perfect for sharing with family or impressing guests with minimal effort.

A round cake with two layers is shown. The bottom layer is a thick, yellow sponge cake with a soft and crumbly texture, sitting on a white plate with a dotted edge. The top layer is a glossy, dark purple blueberry topping, made of whole blueberries covered in a shiny syrup, giving it a bumpy and juicy look. The cake is centered in the image on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
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 dissolves. Pour this mixture evenly into the bottom of the prepared pan. Spread the fresh blueberries in a single layer over the syrup.
Step 2: Separate the eggs, placing the whites in a clean bowl. Beat the whites with a mixer 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 well combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Add these dry ingredients to the butter mixture alternately with the milk, mixing just until combined.
Step 4: Gently fold the beaten egg whites into the batter with a spatula, being careful to keep the mixture light and airy. The batter will be thick.
Step 5: Drop large spoonfuls of the batter evenly over the blueberries without disturbing the fruit. Spread gently to cover the surface.
Step 6: Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean (avoid inserting all the way to the bottom). Let the cake cool in the pan on a rack for 15 minutes.
Step 7: Run a knife around the edges to loosen the cake. Place a serving platter onto the pan and carefully invert the cake onto it. Leave the pan on top for 5–10 minutes to allow the blueberry juices to soak in, then remove the pan.
Step 8: 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 cake batter to brighten the blueberry taste.
If fresh blueberries aren’t available, use frozen blueberries but do not thaw them before adding to the topping.
To make the cake lighter, ensure egg whites are whipped to stiff peaks but fold gently to retain air.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the microwave or oven to enjoy the blueberry topping warm again. This cake is best eaten within a few days for optimal freshness.

How to Serve

A single slice of cake is shown on a white plate, featuring two clear layers. The bottom layer is light yellow with a soft and moist texture, while the top layer is a thick, glossy purple mixture with whole, shiny blueberries embedded throughout. The blueberries add texture and small round shapes on the glossy surface. The white plate rests on a white marbled texture. 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, frozen blueberries can be used directly without thawing. Thawing might release extra moisture, which can affect the topping texture.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake (avoiding the very bottom). It should come out clean or with just a few moist crumbs attached. The edges will also start to pull away slightly from the pan.