Name: Blueberry Upside Down Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/4 cup salted butter; 1/2 cup sugar; 2 cups blueberries; 1 1/2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup sugar; 1 egg; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1/3 cup milk

There’s something undeniably cozy and charming about a cake that flips tradition on its head—and that’s exactly why this Blueberry Upside Down Cake Recipe holds a special place in my heart. Sweet, tangy blueberries caramelized under a tender cake layer? Pure magic in every bite.

A close-up view of a thick, creamy, light beige batter being stirred in a clear glass bowl. The surface of the batter is smooth with some small lumps and gentle swirls. A metal spatula touches the batter, lifting a spoonful showing its soft, flowing texture. The bowl sits on a white marbled surface, capturing the batter’s rich and smooth consistency. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blueberry Upside Down Cake Recipe
Top Tip
How to Serve Blueberry Upside Down Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry Upside Down Cake Recipe

Why You'll Love This Recipe

This blueberry upside down cake recipe is one of those desserts that’s both simple and impressive—perfect for weekday treats or weekend gatherings. I love how easily it comes together, and the result is always a crowd-pleaser!

Fruity Caramelized Topping: The blueberries get beautifully coated in buttery sugar, creating a luscious layer that's irresistible.
Moist, Tender Cake: The sour cream in the batter keeps the cake delightfully soft and balanced in flavor.
Simple Ingredients: Chances are, you already have everything you need in your pantry and fridge.
Easy to Customize: You can add lemon zest, swap berries, or tweak sweetness to make it your own.

Ingredients & Why They Work

Each ingredient in this blueberry upside down cake recipe plays an important role to get that perfect balance of fruitiness, moist cake, and just the right sweetness. Here’s a quick rundown of key players and some tips on choosing them.

Flat lay of a small pat of salted butter, a small white bowl of sugar, a mound of fresh blueberries, a pile of all-purpose flour, a small white bowl with baking powder, a small white bowl with baking soda, a small white bowl with salt, an uncracked brown egg, a small white bowl of sour cream, a small white bowl with vanilla extract, and a small white bowl of milk placed in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted Butter: Adds richness and depth; the salt enhances the sweetness in the blueberries and cake.
Sugar: Used both in the topping and the batter, it caramelizes with butter for that classic upside down effect and sweetens the cake.
Blueberries: Fresh or frozen works well—frozen can be tossed right in without thawing, which is a huge time saver.
Flour: All-purpose is perfect here to give structure without weighing the cake down.
Baking Powder & Baking Soda: These leaveners help the cake rise and become light and fluffy.
Salt: Balances flavors and intensifies the blueberry sweetness.
Egg: Binds everything together and adds moisture.
Sour Cream: The secret weapon for a moist crumb and tender texture.
Vanilla Extract: Adds subtle warmth and boosts the overall flavor.
Milk: Lightens the batter, ensuring it’s pourable and bakes up soft.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite things about this blueberry upside down cake recipe is how easy it is to personalize. I love to add fresh lemon zest for a bright twist, but you can also swap in raspberries or blackberries depending on the season.

Lemon Zest Upgrade: Adding lemon zest to the batter and blueberry topping adds a fresh zing that cuts through the sweetness beautifully.
Gluten-Free Option: Try a gluten-free flour blend—I've done it with great results, just watch the baking time closely.
Vegan Twist: Replace butter with vegan butter, egg with flax egg, and use a plant-based yogurt instead of sour cream; it still turns out delicious.

Step-by-Step: How I Make Blueberry Upside Down Cake Recipe

A slice of light yellow cake with a moist texture forms the bottom layer, topped with a thick, dark purple blueberry sauce layer that looks glossy and slightly chunky. On top of the sauce, there is a swirl of white whipped cream, crowned with a small green mint leaf and two blueberries, one whole and one sliced open showing its inside. The cake slice is placed on a white plate with a few fresh blueberries scattered around. In the background, another piece of the cake is visible, also topped with whipped cream. The setting is on a white marbled surface with a silver fork resting next to the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Pan and Topping

Preheat your oven to 350℉ and give the bottom and sides of a springform pan or your chosen pan a good grease with cooking spray. Melt the butter and pour it evenly over the bottom. Sprinkle sugar on top before gently spreading the blueberries in an even layer. This setup is key for that perfect caramelized blueberry top once flipped.

Step 2: Mix Dry Ingredients

In a separate small bowl, whisk together flour, baking powder, baking soda, and salt. Setting these aside keeps your rising agents evenly distributed in the batter for a nice rise.

Step 3: Cream Butter and Sugar

Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy—this usually takes about 3 to 5 minutes. This step incorporates air and sets the stage for a tender crumb.

Step 4: Add Wet Ingredients and Combine

Beat in the egg, sour cream, and vanilla until everything is well combined. Then add the dry ingredients and mix briefly until just combined—overmixing can make the cake tough. Slowly pour in the milk, mixing until you get smooth, pourable batter.

Step 5: Assemble and Bake

Pour the batter gently over the blueberry layer in the pan, spreading it evenly with a spatula. Bake uncovered for 20 minutes. Then tent the pan loosely with foil so the cake doesn’t brown too much, and bake for another 20-30 minutes. Check by inserting a toothpick—if it comes out clean, it’s done.

Step 6: Cool, Flip, and Serve

Allow the cake to cool in the pan for about 10 minutes so it firms up a bit. Run a butter knife around the edges, then carefully invert it onto a serving plate. Watch your beautiful blueberry topping shine! I love serving it warm with a dollop of whipped cream, but it’s equally good at room temperature.

Top Tip

Over the years, I’ve learned a few tricks that make my blueberry upside down cake bake beautifully every time—these help you avoid common pitfalls and get the best flavor and texture.

Even Blueberry Layering: Spread your blueberries in a single even layer to ensure that caramelized topping is consistent.
Don’t Overmix Batter: Mix just until everything is combined to keep the cake tender, not dense.
Tenting With Foil: Loosely cover the cake mid-bake to prevent over-browning without trapping moisture.
Flip While Slightly Warm: Waiting 10 minutes before flipping ensures it holds together and you don’t lose any fruit sticking to the pan.

How to Serve Blueberry Upside Down Cake Recipe

Blueberry Upside Down Cake - Serving Suggestion

Garnishes

I usually keep it simple with a generous dollop of lightly sweetened whipped cream that melts into the warm cake perfectly. On special occasions, a sprinkle of powdered sugar and a few fresh mint leaves add a pretty touch without competing with the blueberries.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a cup of freshly brewed coffee or tea. If you’re serving brunch, a side of Greek yogurt with honey works wonderfully to balance the sweetness.

Creative Ways to Present

For birthday celebrations or tea parties, I like to add edible flowers for a whimsical look. Another fun idea is to serve mini versions in individual ramekins—which look so charming and make portioning a breeze.

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered with plastic wrap or in an airtight container at room temperature for up to 2 days. The cake actually tastes better after sitting a little because the flavors meld, but I always prefer it within a couple of days for freshness.

Freezing

To freeze, wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and then warm gently in the oven at low heat to revive that just-baked softness.

Reheating

If you have leftover slices, reheating them in a microwave for about 15 seconds or warming in a low oven works beautifully. I find the cake softens and the blueberry topping gets that sticky, delicious glaze again—almost like fresh out of the oven.

Frequently Asked Questions:

Can I use frozen blueberries in this cake?

Yes! Frozen blueberries work really well and you don’t need to thaw them first. Just sprinkle them directly over the butter and sugar layer to bake into the topping.

What pan size works best for this recipe?

A springform pan around 9 inches is ideal because it makes flipping the cake easier, but a 9-inch round cake pan or 8-inch square pan will also work. If doubling, go for a 9×13-inch pan and adjust baking time accordingly.

How do I prevent the blueberries from sticking to the pan?

Greasing the pan well and evenly spreading the melted butter before layering sugar and blueberries helps. Using a springform pan also eases removal, and allowing the cake to cool briefly before flipping prevents sticking issues.

Can I add other fruits to this blueberry upside down cake?

Definitely! You can swap blueberries for blackberries, raspberries, or even sliced peaches. Just be mindful of moisture content, as juicier fruits might require a slight adjustment in baking time or thickening the topping sugar mixture.

Final Thoughts

This blueberry upside down cake recipe is one of those sweet moments I always look forward to making and sharing. Its warm, buttery blueberry topping and soft, tender crumb embody comfort in a slice. I hope you enjoy baking it as much as I enjoy watching the surprised smiles when it comes out perfectly golden on top. Trust me, once you try it, this cake becomes a staple you’ll love to return to again and again.