Description
This blueberry upside-down cake is soft, buttery, and bursting with juicy blueberries in every bite. The berries caramelize on the bottom as the cake bakes, then get flipped for a gorgeous presentation. It’s a simple, classic treat with a fruity twist that everyone will love!
Ingredients
For the Topping:
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1/4 cup unsalted butter (or plant-based alternative)
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1/2 cup brown sugar
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2 cups fresh or frozen blueberries (if frozen, no need to thaw)
For the Cake Batter:
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1 1/2 cups all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup milk (or dairy-free alternative)
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Zest of 1 lemon (optional, for a bright touch)
Instructions
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Preheat oven:
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan. -
Make the topping:
Melt butter in a small saucepan or in the pan in the oven. Stir in brown sugar until combined, then spread evenly over the bottom of the pan. Scatter blueberries evenly on top. -
Prepare the batter:
In a bowl, whisk together flour, baking powder, and salt. In another large bowl, cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla (and lemon zest if using). -
Finish the batter:
Add dry ingredients in two additions, alternating with the milk, mixing just until combined. -
Assemble and bake:
Gently pour the batter over the blueberries and spread it evenly. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. -
Cool and flip:
Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges, then carefully invert onto a plate. Let cool slightly before slicing.
Notes
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Serve with whipped cream, ice cream, or a drizzle of lemon glaze.
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Frozen blueberries work great — just don’t thaw them first!
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This cake is best the day it’s made, but leftovers keep in the fridge for up to 3 days.