Introduction

This Best Homemade Blueberry Upside Down Cake is a delightful twist on a classic dessert. Bursting with fresh blueberries and a rich buttery topping, it’s perfect for any occasion. The cake is light, fluffy, and beautifully caramelized on top.

A single-layer round cake with a golden-yellow base that looks soft and moist, topped evenly with a thick layer of glossy blueberry compote. The blueberries are whole and bursting with deep purple and dark blue shades, covered in a shiny glaze that reflects light, giving the top a textured and juicy look. The cake sits on a simple white plate with a dotted rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup light brown sugar
2 tbsp butter
1 1/2 cups fresh blueberries
2 eggs, separated
3/4 cup granulated sugar
1/2 cup butter
1 tsp vanilla extract
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Instructions

Step 1: Preheat your 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 the brown sugar and 2 tablespoons of butter together until syrupy and the sugar is dissolved. Pour this mixture into the bottom of the prepared pan, tilting to spread evenly. Arrange the fresh blueberries in a single layer over the syrup.
Step 2: Separate the eggs, placing the whites in a clean bowl. Beat the egg whites on high speed until stiff peaks form and set aside. In a large bowl, cream the 1/2 cup softened butter with the granulated sugar until light and fluffy. Beat in the egg yolks and vanilla extract until well combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternating with the milk, mixing just until combined. Carefully fold the beaten egg whites into the batter with a spatula, keeping the mixture light. The batter will be thick.
Step 4: Spoon large dollops of batter over the blueberries in the pan and gently spread it evenly without disturbing the fruit. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a rack for 15 minutes.
Step 5: Run a knife around the edge to loosen the cake. Place a serving platter over the pan and carefully invert the cake onto the platter. Leave the pan on top for 5 to 10 minutes to let the blueberry juices soak into the cake. Remove the pan and serve warm or at room temperature with whipped cream or vanilla ice cream.

Tips & Variations

Use fresh, ripe blueberries for the best flavor and texture; frozen can become too watery.
For extra richness, substitute half the milk with buttermilk or sour cream.
Try adding a teaspoon of lemon zest to the batter for a bright, citrusy note.
Make mini cakes in muffin tins using the same method for individual servings.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently in the microwave or oven to bring back softness. This cake also freezes well; wrap tightly and freeze for up to 2 months before thawing overnight in the fridge.

How to Serve

A close-up of a slice of blueberry cake on a white plate showing two clear layers: the bottom layer is a soft, light yellow cake with a moist texture, and the top layer is a glossy, deep purple blueberry topping filled with whole shiny blueberries and a thick, jelly-like glaze. The white marbled texture surface beneath the plate adds a clean look to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

While fresh blueberries are preferred for their firmness and flavor, you can use frozen if fresh aren’t available. Thaw and drain them well to avoid excess moisture that can affect the cake’s texture.

How do I know when the cake is done?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Avoid testing too close to the bottom where the blueberries and syrup settle, as it may appear moist but the cake itself is baked through.