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 think it needs a little more caramel for the bottom of the pan. I’ve made it twice in 2 different pans and neither time did I have enough to cover the bottom. Also, I added blueberry sauce before serving because there were some bald spots on the top. It’s delicious though!
This was phenomenal! I made it with frozen blueberries and it turned out great!
Awesome! Finally an answer to the frozen blueberry question! Thank you
Did you thaw the berries?
Excellent recipe, I have made numerous times.
Positively Outstanding! Rarely does my husband like dessert though this cake was gone in 2 days. (I used frozen blueberries from last summer and they worked great!)
Could I use blueberry pie filling?
Hi Sharon.
I would not use blueberry pie filling, way too sweet. 🙂
Just made this cake for my mom’s birthday. It was lovely! Thanks for the recipe.
Good Morning,
I noticed in your ingredient list that there was not baking soda, but in you video “baking soda ” was added with the flour and salt.
Baking Powder was in the ingredient list but not Baking soda.
Not sure which one is correct.
Looks yummy just the same.
Missi
I’ve made this two times, and both were great. The time is wrong though. I baked for 45 minutes at 350, and that was a little long too. Will try for 40 minutes next time.
I made this in a ten inch springform pan because that’s all I had, but I made the cake as per the recipe with the only change being about half a cup more blueberries to cover the bottom of the pan and baking only 40 minutes. Absolutely beautiful, simple and delicious cake! This will definitely be going in my recipe box!
Just made it-it’s delicious.
This is a very delicious cake. It will not take 55 min to bake!!! You have to keep an eye on it!! I forgot how fast it got done the last time and just set a timer for 45 min today to check on and now it looks like chocolate cake 🙂
Use iron skillet to make blueberry up side down cake.
Can you line the cake tin if you don’t have cooking spray ?
Cooking for 55 minutes was a little too long. I have some dark brown spots on the top/bottom of the cake.
Next time I will set my timer for 45 and check it and see if that’s long enough or another 5 minutes. 50 total.
I simply loved this recipe! I am picking 2 cups a day of blueberries now from the garden. Next time I will add a few more blueberries into cake batter. Thank you.
Just made this. It is gorgeous to look at and absolutely delicious! Thank you for this recipe.
I would make this upside down blueberry cake in a minute if the ingredients weren’t so expensive,like everything else here in Michigan,where it’s like shopping in California,also,could you make a cake using cherries,too? It would make even more nicer too.
Nice
It’s so freaking delicious! Omg Thanks for the recipe
Cake was delicious! I made it in an 81/2 inch cast iron frying pan. Melted butter and sugar in the pan( 1 less dish to wash). I used more blueberries than the recipe called for be cause I was worried they might go bad. The topping overflowed just a little in the oven. My husband said he loves summer! Happy summer solstice!