Blueberry Upside Down Cake

This blueberry upside down cake is a summer treat, a moist cake topped with a thick layer of caramelized blueberries. The berries cook in the bottom of the pan, then the whole thing flips over so they soak into the cake. The first time I made an upside down cake, I flipped it the second it came out of the oven and the topping slid off in a hot, runny mess. Letting it cool a bit before flipping is the trick that keeps the berries in place.

What I love is how the blueberries caramelize and soak into the cake, making it so moist and delicious. I use a lot of blueberries here, basically covering the whole bottom of the pan, so there’s a thick layer of fruit on top when it’s done. It’s rich, filling, and a great way to use up summer’s best berries. It works with almost any fruit too, just adjust the sugar to how sweet it is.

Here’s the kitchen tip that gives the cake its light texture. Beat the egg whites to stiff peaks and fold them in at the end. Separating the eggs and whipping the whites adds air that lightens the otherwise very thick batter. So beat them until stiff, set them aside, then gently fold them into the finished batter so you don’t deflate all that air.

And here’s the flipping trick that matters. After baking, cool the cake in the pan for 15 minutes, then flip it onto a platter but leave the pan on top for another 5 to 10 minutes. That extra time lets the caramelized blueberries soak into the cake and settle before you lift the pan off. Flip too soon and the topping runs everywhere. You’ll smell that caramelized blueberry thing as it bakes. Then lift the pan to reveal that thick, glossy berry top.

Why You’ll Love This Recipe

It’s topped with caramelized blueberries. A thick layer of glossy, caramelized berries covers the whole cake.

The cake is moist. The blueberries soak into the cake, keeping it tender and delicious.

It’s a great summer treat. A special way to use up summer’s best fresh blueberries.

It works with any fruit. Swap in other berries or fruit, adjusting the sugar to taste.

Ingredients

Here’s everything you’ll need:

For the topping:

• 1/3 cup brown sugar
• 2 Tablespoons butter
• 1 1/2 cups blueberries

For the cake:

• 2 eggs, separated
• 3/4 cup sugar
• 1/2 cup butter
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

How to Make Blueberry Upside Down Cake

1. Make the Topping

Heat the oven to 350. Heat the brown sugar and 2 tablespoons of butter in a small saucepan until the butter melts and the sugar dissolves. Pour it into a sprayed 9-inch cake pan to coat the bottom.

2. Add the Blueberries

Add the blueberries in a single layer over the sugar and butter mixture. Covering the bottom gives you that thick fruit layer on top.

3. Beat the Egg Whites

Separate the eggs. Beat the egg whites at high speed until stiff peaks form, then set them aside. This is what lightens the cake.

4. Make the Batter

Cream the sugar and 1/2 cup butter until blended, add the egg yolks and beat, then mix in the vanilla. Combine the flour, baking powder, and salt, then add it alternately with the milk.

5. Fold and Pour

Fold the beaten egg whites into the batter. Pour it into the pan and spread it evenly. The batter will be very thick, much thicker than a regular cake.

6. Bake and Flip

Bake 55 to 60 minutes, until the center is cooked. Cool 15 minutes, flip onto a platter, then leave the pan on top another 5 to 10 minutes to let the berries soak in.

Expert Tips

Beat the egg whites stiff. Folding them in lightens the thick batter for a tender cake.

Cool before flipping. Fifteen minutes lets the cake set so the topping doesn’t run off.

Leave the pan on after flipping. Another 5 to 10 minutes lets the berries soak in and settle.

Cover the bottom with berries. A full single layer gives you that thick fruit topping.

Don’t worry that the batter is thick. It’s meant to be much thicker than regular cake batter.

Recipe Variations and Add-ins

You can use almost any fruit, adjusting the sugar to how sweet it is.

Double the recipe in two 8-inch pans, checking around 48 minutes.

You can add a little lemon zest to the batter for brightness.

Add a pinch of cinnamon to the topping for a warm spice note.

You can serve it with whipped cream or vanilla ice cream.

What to Serve With This Recipe

Serve a slice with whipped cream. The soft cream offsets the rich cake. The two make a nice dessert.

Add a scoop of vanilla ice cream. The cold cream melts into the warm berries. It dresses it up.

Pair it with coffee or tea. The drink balances the sweetness. It suits an afternoon treat.

How to Store This Recipe

Store the cake covered at room temperature for a couple of days, or in the fridge for up to a week. The blueberry topping stays moist and glossy.

Warm a slice briefly before serving if you like, which brings back that fresh-baked feel. Keep it covered so the cake doesn’t dry out, since the moist berry top is the best part.