Introduction

This Best Homemade Blueberry Upside Down Cake is a delightful twist on the classic dessert, featuring juicy blueberries caramelized in a buttery brown sugar topping. It’s moist, tender, and perfect for showcasing fresh berries in a simple yet impressive way.

A round cake with two layers sits on a white plate with a delicate raised pattern along the edge. The bottom layer is a thick, light yellow, moist sponge with a crumbly texture. The top layer is a thick covering of dark purple blueberry compote, scattered with whole blueberries that look juicy and glossy, creating a shiny, textured surface. The cake is placed on a wood-like surface but with a white marbled texture around. 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, 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). 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 is dissolved. Pour this mixture into the bottom of the prepared pan, spreading evenly. Arrange 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 the 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.
Step 5: Drop large spoonfuls of the batter over the blueberries in the pan. Spread the batter 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 edge to loosen the cake. Place a serving platter over the pan and carefully invert the cake. Leave the pan on top for another 5–10 minutes to allow the blueberry juices to soak in, then remove the pan. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Tips & Variations

Use fresh, ripe blueberries for the best flavor and juiciness in the topping.
For extra flavor, add a teaspoon of lemon zest to the cake batter.
If you prefer, substitute half of the milk with plain yogurt for a tangier cake texture.
Make sure to gently fold in the egg whites to keep the batter airy and light.
Try swapping blueberries for sliced peaches or raspberries for a seasonal twist.

Storage

Store any leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat slices gently in the microwave or enjoy cold. To keep the topping from sticking, warm slightly before serving.

How to Serve

A close-up image of a single slice of baked blueberry cake on a white plate placed on a white marbled surface. The slice has two clear layers: a thick, moist, yellowish cake base with a soft texture, and a top layer covered with glossy, dark purple blueberries in a shiny blueberry sauce, which looks juicy and slightly sticky. The blueberries are whole and scattered evenly on the surface, giving a textured look with some reflections of light. In the soft-focused background, there is a partial view of a blueberry cake on a white plate. 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 thaw and drain them well to avoid excess moisture that could make the topping soggy.

How do I prevent the cake from sticking when I invert it?

Make sure to grease the pan well and allow the topping syrup to fully melt and coat the bottom. Let the cake cool slightly before inverting to help it release cleanly.