Best Homemade Blueberry Upside Down Cake Recipe
This Best Homemade Blueberry Upside Down Cake features a luscious layer of caramelized brown sugar and fresh blueberries baked beneath a tender, fluffy vanilla cake. Perfectly moist and rich with a golden topping, this cake is an elegant yet simple dessert that pairs beautifully with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- Preparation and Pan Setup: Preheat the 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 1/3 cup light brown sugar and 2 tbsp butter together until syrupy and sugar is dissolved. Pour this mixture evenly into the bottom of the prepared cake pan. Layer 1 1/2 cups fresh blueberries evenly over the syrup.
- Make the Cake Batter: Separate the 2 eggs, placing the whites in a clean bowl. Beat whites on high speed until stiff peaks form and set aside. In a large bowl, cream 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in the egg yolks and 1 tsp vanilla extract until fully combined. In another bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, mixing just until combined. Gently fold the beaten egg whites into the batter with a spatula, keeping the mixture light and thick.
- Assemble and Bake: Spoon large dollops of batter evenly over the blueberries, smoothing gently 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 wire rack for 15 minutes.
- Invert and Serve: Run a knife around the pan’s edge to loosen the cake. Place a serving platter over the pan and carefully invert the cake onto the platter. Let the pan rest on top for 5–10 minutes to allow the blueberry juices to soak in. Remove the pan and serve the cake warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.
Notes
- Make sure to beat egg whites to stiff peaks to achieve a light and airy cake texture.
- Be gentle when folding egg whites into the batter to preserve volume.
- Do not overbake to keep the cake moist and tender.
- You can substitute fresh blueberries with frozen ones, but thaw and drain them beforehand.
- Use a non-stick pan or grease the pan thoroughly to prevent sticking during inversion.
- Allow the cake to cool slightly before inverting to avoid breakage.
Keywords: Blueberry Upside Down Cake, Blueberry Cake, Upside Down Cake, Homemade Cake, Dessert, Baked Cake
