Blueberry Upside Down Cake

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Make this easy blueberry cake with fresh summer berries! This blueberry dessert is quick to make and is covered with caramelized blueberries.  The blueberries cook in the bottom of the cake pan and then the cake is flipped over for a moist cake covered in a thick topping of delicious blueberries.

Blueberries are probably my favorite summer fruit.  All my kids like them too, so we have them frequently in the summer.  

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Often we just serve them by themselves as a side dish with dinner, but sometimes I like to use them for a special dessert, like this Blueberry Cake.

This cake is one of my favorite that I have ever made, because the blueberries are caramelized and soak into to the cake, which is moist and delicious.  

I used a lot of blueberries in this cake, basically covering the entire bottom of the cake pan with berries so there was a thick layer of fruit on top when it was finished.

Reader Review


I absolutely loved your recipe! It was a big hit! Thank you, I will definitely be making it again I doubled the recipe and used two 8 inch pans and baked at 350 as you said but it only took 48mins.
— Julie

pan of blueberries for making Blueberry Upside Down Cake

This cake was very rich and filling, and I will definitely be making it again soon!  I modified this recipe from a Cranberry Upside Down Cake recipe from Cooking Light.  

I think it would work well with almost any fruit, as long as you adjust the sugar up or down depending on how sweet the fruit is!

blueberry upside down cake on a plate
4.47 from 519 votes

Blueberry Upside Down Cake

Published By Anne
This blueberry upside down cake is a summer treat – an easy cake covered in caramelized blueberries
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 10
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  • 1/3 cup brown sugar
  • 2 Tablespoon butter
  • 1 1/2 cup blueberries
  • 2 eggs separated into whites and yolks
  • 3/4 cup sugar
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 1/2 cup flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk


  • Preheat oven to 350.
  • To make the topping heat the brown sugar and 2 T. of butter in a small saucepan. Cook until the butter melts and sugar dissolves.
    1/3 cup brown sugar, 2 Tablespoon butter
  • Spray a 9″ cake pan with cooking spray, and then pour the sugar and butter mixture into the pan to coat the bottom.
  • Add the blueberries in a single layer on top of the sugar and butter mixture.
    1 1/2 cup blueberries
  • Separate the egg whites and yolks. Beat the egg whites at high speed until stiff peaks form. Pour the egg whites out and set aside for later.
    2 eggs
  • Then cream the sugar and 1/2 c. butter until well blended. Add the egg yolks and beat well, and then mix in the vanilla.
    3/4 cup sugar, 1/2 cup butter, 1 teaspoon vanilla
  • Combine the flour with the baking powder and salt and mix.
    1 1/2 cup flour, 2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup milk
  • Add the flour alternately to the batter with the milk.
  • Fold the egg whites into the batter.
  • Pour into the cake pan and spread evenly. The batter will be very thick, much thicker than a regular cake batter.
  • Bake for 55-60 minutes until the center is cooked.
  • Cool the cake in the pan for 15 minutes, then flip the cake upside down onto a serving platter, but leave the cake pan on top of the cake for another 5-10 minutes to let the blueberries soak in.


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Nutrition Information

Serving: 1g | Calories: 290kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 228mg | Potassium: 162mg | Fiber: 1g | Sugar: 25g | Vitamin A: 433IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg

Nutrition facts are estimates.

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Blueberry Upside Down Cake

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Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

75 thoughts on “Blueberry Upside Down Cake”

  1. Just made this, it’s delicious! I used an 8” pan and needed to bake it for 58 minutes. I also added enough berries to completely cover the pan, probably a bit less than 2 cups. I read all the comments prior to preparing and made a little extra brown sugar butter sauce, as one comment recommended.
    My partner loves it, asked me not to put his plate in the dishwasher, he may need more❤️
    I will definitely make it again, thanks for the great recipe!

  2. Just made this for the first time, we loved it, delicious and the blueberry topping is so good.
    Definitely a new addition to our dessert list.

  3. This is in the oven now . I can’t wait…. I am baking it in a bunt cake pan and I doubled the brown sugar and butter mixture. I hope it turns out good but how can it not be

  4. 5 stars
    I had blackberries and blueberries, I added lemon extract to the cake mix but wish I had a real lemon to zest. I also made this in a cast iron pan. This is so delicious, I will definitely make it again.

  5. 5 stars
    I absolutely loved your recipe! It was a big hit! Thank you, I will definitely be making it again I doubled the recipe and used two 8 inch pans and baked at 350 as you said but it only took 48mins.

    • Yes, doubling it would be necessary for that size pan, although I haven’t tried it. I’d guess it would need a few minutes more baking time, so test it with a toothpick before taking it out.

    • I have never tried it in a bundt pan. If it is one with all the fluting I don’t think it would work as well, because the brown sugar mixture would be tough to distribute evenly. You could use an 8×8 glass dish though, I’ve done that.

  6. I love the way you include ingredient amounts in the instruction area. It is so helpful when using recipes from my phone! Thanks

  7. 5 stars
    This was very good, really moist. When I see to separate eggs and beat whites first, I always beat last, and then I folded in and bake. With blueberry season here, this is a definite keeper. Thank you for sharing.

    • My mom always did the beat egg whites first, but it doesn’t really matter which way you do it, Glad you enjoyed the recipe!

      • If you beat the yellows of the egg 1st, you should clean thhe beaters before beating the whites. The whites are not as fluffy, stiff and light if you don’t. Sometimes the whites don’t stiffen up at all because of the oil in the yolks. Probably great either way!
        Thanks for the recipe.

  8. I really want to make this cake! I can’t digest milk. Is it possible to use Almond Milk or another alternative? If so, would I use the same amount of 1/2 cup? Thank you!!

    • Yes, almond milk works fine. I’ve made it that way for my son, who also can’t have dairy. Use 1/2 a cup, unflavored is best.

  9. So disappointed the Blueberries didn’t soak down into the cake. The cake itself was very good but was hoping for some blueberry juices to drip down into the cake.

  10. 5 stars
    I had some wonderful Michigan peaches and since they were ripening rather quickly (not to mention a favorite pie combo of mine is blueberry-peach), I sliced a peach thinly and then cut the slices in half or thirds and put those on top of the brown-sugar/butter mixture, THEN added (frozen) blueberries (rinsed and left on paper towel for an hour or more). Topped with (homemade from heavy cream) whipped cream (ice cream would be good too)…delicious!!


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