Introduction

This homemade blueberry upside down cake is a delightful and fruity treat with a caramelized blueberry topping. It combines a moist, fluffy cake with fresh blueberries for a perfect balance of flavors that’s sure to impress your guests or brighten your afternoon tea.

A close-up image of a slice of blueberry tart on a white plate, showing two clear layers: the bottom layer is a dense, yellow cake with a soft texture, while the top layer is glossy and vibrant purple, made of whole and crushed blueberries in a shiny, jelly-like glaze, covering the entire upper surface; the tart slice sits neatly on the plate with slight crumbs at the edge, set against a white marbled texture surface. 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 the mixture is syrupy and the sugar has dissolved. Pour this syrup evenly into the bottom of the prepared pan, then spread the fresh blueberries over it 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. 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. Alternately add the dry ingredients and milk to the butter mixture, mixing just until combined. Be careful not to overmix.
Step 4: Gently fold the beaten egg whites into the batter with a spatula, keeping the mixture light and airy. The batter will be thick.
Step 5: Drop large spoonfuls of the batter over the blueberries in the pan and carefully spread it evenly 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 6: Run a knife around the edges to loosen the cake. Place a serving platter over the pan and carefully invert the cake onto the platter. Leave the pan on top for 5–10 minutes to allow the blueberry juices to soak in, then remove the pan.
Step 7: Serve warm or at room temperature. This cake is especially delicious with whipped cream or vanilla ice cream.

Tips & Variations

Use fresh, ripe blueberries for the best flavor and texture in the topping.
For a citrusy twist, add a teaspoon of lemon zest to the batter or sprinkle on the blueberries before baking.
Make sure the egg whites are whipped to stiff peaks to keep the cake light and fluffy.
Try substituting half the all-purpose flour with almond flour for a nutty flavor and moist texture.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, bring it to room temperature before serving. You can gently warm slices in the microwave for 15–20 seconds to enjoy it warm.

How to Serve

A single round cake with two clear layers is shown on a white plate. The bottom layer is thick and fluffy with a light golden yellow color and a slightly crumbly texture. The top layer is a thick spread of glossy, dark purple blueberries that look soft and juicy, covering the cake completely in an even, shiny layer. The cake sits on a white marbled surface, and the photo is close up showing the texture and colors of the cake very clearly. 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?

Frozen blueberries can be used, but be sure to thaw and drain them well to avoid excess moisture making the topping soggy.

How do I prevent the blueberries from sticking to the pan?

Using a good non-stick spray and ensuring the butter and brown sugar syrup coats the pan evenly helps prevent sticking. Inverting the cake while still slightly warm also makes the process easier.

Best Homemade Blueberry Upside Down Cake Recipe

Print Recipe

★★★★★

4.8 from 117 reviews

This Best Homemade Blueberry Upside Down Cake features a luscious layer of caramelized blueberries atop a moist, fluffy cake. The brown sugar and butter topping creates a rich syrup that infuses the fresh blueberries with sweetness, which perfectly complements the light vanilla cake made with whipped egg whites for extra airiness. Baked until golden and inverted for a stunning presentation, this delightful dessert is perfect served warm with whipped cream or vanilla ice cream.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Topping

1/3 cup light brown sugar
2 tbsp butter
1 1/2 cups fresh blueberries

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

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 syrupy and the sugar dissolves. Pour this mixture evenly into the bottom of the prepared pan, then add the fresh blueberries in a single layer on top.
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 and set aside. In another large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks and vanilla extract until well incorporated. In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients alternating with the milk to the butter mixture, mixing just until combined. Gently fold the beaten egg whites into the batter using a spatula, maintaining the airy texture; the batter will be thick.
Assemble and Bake: Spoon large dollops of the batter over the blueberries in the pan carefully and spread evenly without disturbing the fruit layer. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted near the center (not all the way to the bottom) comes out clean. Remove from oven and allow the cake to cool in the pan on a wire rack for 15 minutes.
Invert and Serve: Run a knife around the edges to loosen the cake. Place a serving platter over the pan and carefully invert the cake onto the platter. Leave the pan on top for 5–10 minutes so the blueberry juices soak into the cake. Remove the pan and serve warm or at room temperature. This cake pairs wonderfully with whipped cream or vanilla ice cream.

Notes

Be gentle when folding the egg whites into the batter to maintain the cake’s light texture.
Use fresh blueberries for best flavor; frozen can be used but may release extra moisture.
Allow the cake to cool slightly before inverting to avoid breaking.
Test doneness with a toothpick inserted near the center but not touching the bottom to prevent false readings from the syrup layer.
For a richer flavor, you can substitute half the milk with buttermilk or cream.

Keywords: blueberry upside down cake, homemade blueberry cake, upside down cake, blueberry dessert, easy blueberry cake recipe, baked blueberry cake