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Best Homemade Blueberry Upside Down Cake

The Best Homemade Blueberry Upside Down Cake You'll Love

Discover the Best Homemade Blueberry Upside Down Cake with juicy blueberries and a caramel glaze, perfect for any occasion.
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Easy Desserts
Calories: 250

Ingredients
  

For the Topping
  • 2 cups Fresh or Frozen Blueberries Frozen can go straight into the pan without thawing.
  • 1/2 cup Brown Sugar Adds a rich, caramel layer.
  • 1/4 cup Butter At room temperature for easy mixing.
For the Cake Batter
  • 1/2 cup Butter Room temperature works best.
  • 1 cup Granulated Sugar Sweetens the cake.
  • 2 large Eggs Key for structure.
  • 1 cup All-Purpose Flour Gluten-free flour can be used.
  • 2 teaspoons Baking Powder Vital for the cake's rise.
  • 1/4 teaspoon Salt Enhances all flavors.
  • 1/2 cup Milk Can use dairy or dairy-free alternatives.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.

Equipment

  • 9-inch cake pan
  • mixing bowl
  • saucepan
  • whisk
  • Electric mixer

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C) and prepare a 9-inch cake pan by greasing it with non-stick spray.
  2. Melt the brown sugar and butter together in a saucepan until syrupy. Pour this mixture into the prepared cake pan and arrange the blueberries in a single layer on top.
  3. Beat the egg whites in a clean bowl until stiff peaks form. Set aside for later use.
  4. Cream the softened butter and granulated sugar together until fluffy. Mix in the egg yolks and vanilla until fully incorporated.
  5. Combine the flour, baking powder, and salt in another bowl. Alternate adding the dry ingredients and milk into the butter mixture, mixing gently until just combined.
  6. Fold the reserved beaten egg whites gently into the batter.
  7. Spread the batter over the blueberries in the pan without disturbing them too much. Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
  8. Cool the cake for 15 minutes in the pan. Loosen the edges with a knife and invert it onto a platter.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 10mgCalcium: 3mgIron: 5mg

Notes

Serve with vanilla ice cream or whipped cream for an extra treat. Follow expert tips for best results.

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