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.
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.
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
Ingredients
- 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
Instructions
- 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.
Video
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Nutrition Information
Nutrition facts are estimates.
I don’t think you could ever have too many blueberries. It looks great!
I love this idea. I think it’s a nice twist to the original pineapple upside down cake. Thank you for the idea and recipe.
I have never had an upside down cake, but this looks delicious. I love blueberries!
Ohhhh yum! I’ve made pineapple upside down cake, but blueberries?!?! Sounds delicious!
This looks delicious!! Just printed it. Love blueberries and it’s blueberry season! Have a great day! Diane
This cake looks delicious! I’m contemplating making it with local saskatoon berries!
Indeed…..I have a lot of saskatoon berries in my freezer. Going
to give this lovely recipe a try …tomorrow!
Can I use frozen blueberries?
Would frozen blueberries work in this recipe? Looks yummy!
I tried it today with frozen blueberries, thawed before using. They worked out great.
Oh this looks irresistible! A perfect end of season treat 🙂
Passing by from Melt in Your Mouth Mondays.
I have a freezer stocked with WA blueberries! Pinned your yummy-looking creation to bake soon! Thanks!
Let me tell you what I’m doing as soon as I finish typing this comment: I am putting on proper shoes. Then I am going to the grocery store and buying blueberries so I can make this AMAZING cake. Holy yum, this looks fantastic and I’ve decided that I need it. RIGHT NOW!
When exactly do you pour in the milk? I didn’t find that step on the recipe. I read the recipe several times. Do you pour the milk in when you cream the yolks and butter? Should the milk be room temp? Btw, this cake looks amazing!!
I love pineapple upside down cake, but I bet this is gonna be way better!
Step 8 tells you when to add the milk
This looks amazing!! the blueberries are just scrumptious!! Thanks for sharing!!
You did an amazing job with this one my dear. So beautiful and scrumptious looking. Thank you for linking this blueberry cake up to Wonderful Wed. Blog Hop. Carrie, A Mother’s Shadow
Looks amazing! I’ve made pineapple, cranberry, but not blueberry…need to change that ASAP!
Drooling over this! I love baked goods that have blueberries, pinned!
this looks amazing! Something different then the traditional pineapple upside down cake! I like the twist!
Can one use frozen blueberries?
Can you use almond milk in place of the milk?
Can you use frozen berries?
How deep is the pan you used? My 9 in cake pans are for layered cakes and seem like they might be too shallow for this recipe.
What’s the depth of the pan? My 9″ cake pans are for layered cake, and this looks like it might be deeper than that.
I have never aquired a taste for blueberries. Can I use cherries instead.. Maybe like cherry pie filling
I made this today for our Labor Day BBQ party! Everyone is excited to try it!