Best Homemade Blueberry Upside Down Cake Recipe
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.
- 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.
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