Description

This easy blueberry upside down cake features juicy, caramelized blueberries bubbling up through a soft, buttery cake. It’s a show-stopping summer dessert that’s simple to make and guaranteed to impress at any gathering.

Ingredients

Scale

2 cups (300 g) fresh or frozen blueberries
1/2 cup (100 g) granulated sugar
2 tablespoons (30 g) unsalted butter, melted
2 tablespoons (25 g) light brown sugar
1 tablespoon (8 g) cornstarch
1 teaspoon lemon zest
1 1/4 cups (150 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
2/3 cup (135 g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup (120 g) sour cream or plain Greek yogurt
2 tablespoons (30 ml) milk
Optional: 1/2 teaspoon almond extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray. Line the bottom with parchment paper for easy release.
In a medium bowl, toss blueberries with granulated sugar, brown sugar, cornstarch, and lemon zest. Pour in melted butter and stir gently. Spread evenly over the bottom of the prepared pan.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 2-3 minutes.
Beat in eggs, one at a time, mixing well after each. Add vanilla extract and almond extract if using. Mix until smooth.
Add sour cream (or Greek yogurt) and milk. Beat until combined. The batter may look curdled; this is normal.
Add dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Do not overmix.
Carefully dollop the batter over the blueberry layer and spread gently to cover the berries completely.
Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean (a few blueberry streaks are fine, but no wet batter).
Let the cake cool in the pan for 10-15 minutes. Run a knife around the edge to loosen. Place a plate or wire rack over the pan and flip the cake out. Remove the pan and peel away parchment if used.
Let cool for at least 10 more minutes before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

For best results, use parchment paper to prevent sticking. Do not overmix the batter for a tender crumb. Let the cake cool for 10-15 minutes before flipping to avoid syrup running everywhere or sticking. You can use frozen blueberries straight from the freezer. For a gluten-free version, use a 1:1 gluten-free flour blend. Serve with vanilla ice cream or whipped cream for an extra treat.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of cake)
Calories: 270
Sugar: 22
Sodium: 160
Fat: 10
Saturated Fat: 6
Carbohydrates: 38
Fiber: 2
Protein: 4

Keywords: blueberry upside down cake, summer dessert, easy cake, blueberry cake, upside down cake, picnic dessert, potluck dessert, fruit cake, homemade cake, berry cake