Juicy Blueberry Upside Down Cake

This juicy blueberry upside down cake is a stunning twist on a classic dessert that’s as delicious as it is beautiful. With a glossy layer of sweet, juicy blueberries baked right into the top (which becomes the bottom when flipped), this cake is soft, moist, and bursting with fruity flavor in every bite. It’s perfect for any occasion—from a casual afternoon treat to a centerpiece-worthy dessert.

Why You’ll Love This Recipe

I love how this cake looks impressive but is actually so easy to make. The blueberries create their own syrupy topping as they bake, and the soft vanilla cake underneath soaks up all that flavor. I don’t need any frosting—just flip and serve. It’s also a great way to use fresh or frozen blueberries, and the texture is soft and tender every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen blueberries

• Brown sugar

• Unsalted butter (melted)

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Eggs

• Milk or buttermilk

• Vanilla extract

• Lemon zest (optional, for brightness)

Directions

1. I preheat the oven to 350°F (175°C) and grease a round cake pan or springform pan.

2. In the bottom of the pan, I pour the melted butter and sprinkle the brown sugar evenly over it. Then I scatter the blueberries across the base to form the topping.

3. In a separate bowl, I whisk together flour, baking powder, and salt.

4. In another bowl, I beat the sugar and eggs until light and fluffy, then mix in milk (or buttermilk), vanilla, and lemon zest if using.

5. I slowly stir the dry ingredients into the wet mixture until just combined.

6. I pour the batter gently over the blueberries in the pan, spreading it evenly.

7. I bake the cake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

8. I let it cool in the pan for about 10–15 minutes, then carefully flip it onto a serving plate so the blueberry topping is on top.

9. I serve it warm or at room temperature—sometimes with whipped cream or vanilla ice cream.

Servings and timing

This cake serves 8 to 10 people.
Total time is about 1 hour:

• 15 minutes for preparation

• 40–45 minutes for baking

• 10 minutes for cooling before flipping

Variations

I sometimes mix in raspberries or blackberries with the blueberries for a mixed berry twist. A dash of cinnamon in the cake batter gives it a cozy flavor, especially in cooler months. If I want extra lemony notes, I add lemon juice to the blueberries before layering them in the pan.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I microwave individual slices for 15–20 seconds or warm them in a low oven. It also freezes well—just wrap slices tightly and thaw before serving.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries straight from the freezer—no need to thaw. I just keep in mind that they may release a bit more juice.

How do I prevent the cake from sticking?

I make sure to grease the pan well and let the cake cool slightly before flipping. Lining the bottom with parchment paper also helps.

Can I make this cake in advance?

Yes, I often bake it the night before and store it covered at room temperature. I flip it just before serving so it stays fresh.

What’s the best pan to use?

I use a 9-inch round cake pan or springform pan with high sides. Avoid pans that are too shallow, since the blueberry juices can bubble up.

Is this cake overly sweet?

Not at all. The blueberries and brown sugar provide natural sweetness, but the cake itself is light and balanced, especially if I use lemon zest.

Conclusion

This juicy blueberry upside down cake is a show-stopping dessert that’s surprisingly easy to make. With its vibrant berry topping and soft vanilla cake base, it’s the kind of treat I keep coming back to all year long. Whether served warm with ice cream or enjoyed plain with coffee, it’s always a crowd-pleaser.

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