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Blueberry Upside Down Cake

BySandra Posted on

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This easy blueberry upside down cake combines a soft, buttery vanilla cake with a juicy blueberry topping that bakes into a sweet, jammy layer bursting with fresh flavor. It’s simple, beautiful, and perfect for blueberry season.
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Overhead view of a blueberry upside-down cake on a wooden serving board with fresh blueberries and copper dessert forks nearby.

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There’s nothing complicated about this blueberry upside down cake, but once you flip it onto the serving plate and see that gorgeous blueberry topping, it certainly feels like something you would get at a high-end bakery.

The berries soften into a sweet, syrupy layer while the buttery vanilla cake stays moist and tender underneath. This dessert will surely disappear quickly at brunches, summer gatherings, or quiet evenings at home with coffee.

If you enjoy recipes like this, you will like my strawberry upside down cake. Be sure to also check out my apple galette, and raspberry white chocolate cookies as well.

What You’ll Love About This Recipe

  • The blueberry topping is rich, glossy, and packed with flavor. As the cake bakes, the blueberries soften into a jammy layer that feels almost dessert-shop worthy.
  • It looks impressive without being difficult. That deep purple topping makes this cake look far more complicated than it actually is.
  • The cake stays soft and moist. Sour cream gives the crumb a tender texture that pairs perfectly with the juicy berries.
  • Perfect for brunch or dessert. This cake feels equally at home next to a cup of coffee in the morning or served after dinner.
  • The sweet-tart flavor balance is excellent. The lemon juice brightens the blueberries and keeps the cake from tasting overly sweet.
  • It slices beautifully. Once cooled slightly, the cake cuts cleanly and shows off the gorgeous blueberry topping.
  • Great for spring and summer gatherings. The fresh blueberries and vibrant color make it especially nice for brunches, showers, and casual entertaining.

Ingredients at a Glance

Labeled ingredients for blueberry upside-down cake including fresh blueberries, flour, sugar, butter, eggs, sour cream, lemon juice, cornstarch, vanilla extract, baking powder, and salt arranged on a light surface.
  • Fresh Blueberries. Fresh blueberries create the glossy, jammy topping that makes this cake so beautiful. Fresh blueberries work best, but frozen blueberries can be used in a pinch. No need to thaw them first.
  • Granulated Sugar. Sweetens both the blueberry topping and the cake batter while helping the berries become syrupy as they bake.
  • Lemon Juice. Brightens the blueberry flavor and balances the sweetness. Fresh lemon juice is best, but bottled lemon juice will work.
  • Cornstarch. Thickens the blueberry topping so it sets nicely instead of becoming watery. Arrowroot powder can be substituted.
  • Unsalted Butter. Adds richness and moisture to the cake. If using salted butter, reduce the added salt slightly.
  • All-Purpose Flour. Gives the cake structure while keeping the crumb soft and tender.
  • Baking Powder. Helps the cake rise and stay light. Make sure yours is fresh for best results.
  • Salt. Balances the sweetness and enhances the flavor.
  • Large Eggs. Add richness and structure. Room temperature eggs mix more evenly into the batter.
  • Sour Cream. Keeps the cake moist and tender. Full-fat sour cream is recommended, but plain Greek yogurt can be substituted.
  • Vanilla Extract. Adds warmth and depth of flavor. Pure vanilla extract is recommended for the best results.

How to Make It (Photo Tutorial)

Step 1: Preheat the oven to 350 F (177 C).

Granulated sugar and cornstarch mixed in a glass bowl.
Step 2: Whisk together the sugar and cornstarch for the topping.
Fresh blueberries coated in sugar and cornstarch mixture.
Step 3: Coat the blueberries in the sugar mixture and lemon juice.
Blueberry topping spread in a buttered cake pan.
Step 4: Spread the blueberry mixture evenly in the prepared cake pan.
Flour, baking powder, and salt whisked together in a glass bowl.
Step 5: Whisk together the flour, baking powder, and salt.
Butter and sugar in a mixing bowl before creaming.
Step 6: Add the butter and sugar to a mixing bowl.
Butter and sugar creamed with sour cream and vanilla.
Step 7: Cream the butter and sugar, then mix in the sour cream and vanilla.
Eggs added to creamed butter mixture in a glass bowl.
Step 8: Add the eggs and mix just until incorporated.
Dry ingredients added to wet ingredients in a glass mixing bowl.
Step 9: Combine the dry ingredients with the wet ingredients.
Thick vanilla cake batter mixed until smooth.
Step 10: Mix just until the batter is thick and smooth.
Cake batter spread evenly in a round cake pan before baking.
Step 11: Spread the batter evenly over the blueberry layer.
Freshly baked cake with a golden brown top in a round pan.
Step 12: Bake until the cake is golden brown and fully set.
Blueberry cake inverted onto a wooden serving board with glossy fruit topping.
Step 13: Invert the cake to reveal the blueberry topping.

Tips for Success

  • Use room temperature ingredients. The butter, eggs, and sour cream will mix more smoothly and help the cake bake evenly.
  • Choose a deep cake pan. The blueberry layer bubbles as the cake bakes, so a deeper pan helps prevent spillover.
  • Spread the batter gently. The batter is fairly thick, so dropping spoonfuls evenly over the blueberries before spreading makes the process much easier.
  • Avoid overmixing the batter. Mix just until the flour disappears to keep the cake soft and tender.
  • Check for doneness carefully. The top should be golden brown, the center should spring back lightly when touched, and a thin knife inserted into the center should come out clean.
  • Don’t let the cake cool completely before inverting. Upside-down cakes release best while still warm. Waiting too long can cause the blueberry topping to stick to the pan.
  • If a few berries stick, don’t panic. Simply spoon them back onto the cake while it’s still warm.

Suggested Variations

  • Mixed Berry Upside-Down Cake. Replace part of the blueberries with raspberries or blackberries for a deeper berry flavor and more color variation.
  • Lemon Blueberry Cake. Add 2 tablespoons fresh lemon zest and 2 tablespoons fresh lemon juice to the batter for a brighter lemon flavor throughout the cake. For even more lemon flavor, drizzle the cooled cake with a simple glaze made from 1 cup powdered sugar and 1–2 tablespoons fresh lemon juice.
  • Blueberry Almond Cake. Add ½ teaspoon almond extract along with the vanilla extract for a subtle bakery-style flavor.
  • Cinnamon Blueberry Cake. Add ½ teaspoon ground cinnamon to the batter for a warmer flavor profile that works especially well in cooler months.
  • Greek Yogurt Version. Substitute plain Greek yogurt for the sour cream for a slightly tangier flavor and similar texture.
  • Individual Mini Cakes. Divide the batter between ramekins or mini cake pans for individual upside-down cakes perfect for entertaining.
Bite of blueberry upside-down cake held on a copper fork with fresh blueberries and a slice of cake in the background.

Ways to Serve This Blueberry Upside Down Cake

  • Serve it slightly warm with vanilla ice cream. The warm blueberry topping and cold ice cream make an especially good combination.
  • Pair it with coffee or tea for brunch. This cake fits right in alongside a cozy breakfast spread with recipes like my caramel apple French toast.
  • Top slices with whipped cream and fresh blueberries. This simple addition makes the cake feel even more special for guests or summer gatherings.
  • Serve it chilled straight from the refrigerator. The blueberry topping becomes thicker and almost jam-like once chilled overnight.
  • Add it to a dessert table with other fruity treats. It pairs beautifully with recipes like my Strawberry Upside Down Cake, Pear Puff Pastry Tarts, Apple Galette, and Raspberry Thumbprint Cookies.
  • Enjoy it as an afternoon snack with milk. The soft vanilla cake and sweet berries make it perfect for a simple homemade treat during the day.

Storage and Reheating

Room Temperature

Cover the cake tightly with plastic wrap or store it in an airtight container for up to 2 days.

Refrigerator

Store the cake covered in the refrigerator for up to 5 days. The blueberry topping becomes thicker and more jam-like once chilled.

Freezer

Wrap the cake tightly in plastic wrap followed by foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The texture of the blueberry topping may soften slightly after thawing.

To Reheat

For a warm-from-the-oven feel, microwave individual slices for about 10–15 seconds. You can also warm slices in a 300 F oven for several minutes until heated through.

More Heavenly Desserts

Strawberry Upside Down Cake
A buttery sour cream cake topped with caramelized strawberries.
Close-up of strawberry upside down cake with a slice being lifted, showing caramelized baked strawberries on top of a golden, tender cake layer
Pear Puff Pastry Tarts
Flaky puff pastry topped with spiced pears and creamy almond filling.
Close-up of a baked pear puff pastry tart topped with red pear slices and slivered almonds, displayed on a wooden board with coarse sugar scattered around.
Blackberry Plum Pie
A sweet and jammy summer pie with fresh plums, blackberries, and warm spice.
Blackberry plum pie with a golden lattice and braided crust, surrounded by fresh fruit and leaves on a marble surface, with a white pitcher in the background.
Easy Cheese Danish
Flaky puff pastry filled with sweet cream cheese and pie filling. Super easy!
Breakfast pastries on a white plate with a blue napkin
Slice of blueberry upside-down cake on a white scalloped plate with fresh blueberries and additional slices blurred in the background.

There’s something so satisfying about flipping an upside-down cake onto a serving plate and seeing that luscious fruit topping revealed for the first time. I hope this recipe brings a little of that fun to your kitchen too. If you try it, let me know how it turned out!

Blueberry Upside Down Cake Recipe

This easy blueberry upside down cake combines a soft, buttery vanilla cake with a juicy blueberry topping that bakes into a sweet, jammy layer bursting with fresh flavor. It’s simple, beautiful, and perfect for blueberry season.
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Overhead view of a blueberry upside-down cake with one slice lifted on a cake server, showing the glossy blueberry topping.
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes

Equipment

9-inch round cake pan at least 2 inches deep (Note 1)
Dry measuring cups
Large bowl
Measuring spoons
Medium bowl
Silicone spatula or offset spatula (Note 2)
Silicone whisk
Wire cooling rack

Ingredients

Blueberry Topping

  • ¼ cup unsalted butter melted
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 cups fresh blueberries (about 10 ounces) (Note 3)
  • 1 tablespoon lemon juice

Cake

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • ½ cup full-fat sour cream room temperature (Note 4)
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature (Note 5)
US Customary – Metric

Instructions

  • Preheat the oven to 350 F (177 C).
  • Pour the melted ¼ cup unsalted butter into a 9-inch round cake pan and tilt the pan gently so the butter evenly coats the bottom.
    In a large bowl, whisk together the ½ cup granulated sugar and 1 tablespoon cornstarch until thoroughly combined.
  • Add the 2 cups fresh blueberries and 1 tablespoon lemon juice. Fold gently until the blueberries are evenly coated in the sugar mixture.
  • Transfer the blueberry mixture to the prepared cake pan and spread it into an even layer. Set aside.
  • In a medium bowl, whisk together the 1½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  • In a large mixing bowl, use an electric mixer to cream the 1 cup granulated sugar and ½ cup unsalted butter together on medium speed until light and fluffy, about 2–3 minutes.
  • Add the ½ cup full-fat sour cream and 1 teaspoon vanilla extract and mix until smooth.
  • Add the 2 large eggs, mixing on low speed just until incorporated after each addition. Avoid overmixing.
  • Add the dry ingredients to the wet ingredients and mix on low speed just until combined. The batter will be thick and smooth.
  • Drop spoonfuls of batter evenly over the blueberry layer.
  • Use a silicone spatula or offset spatula to gently spread the batter into an even layer, taking care not to disturb the blueberries underneath.
  • Bake on the middle oven rack for 45–50 minutes, or until the top is golden brown, the center springs back lightly when touched, and a thin knife inserted into the center comes out clean.
  • Place the cake pan on a cooling rack and let the cake cool for exactly 20 minutes. Do not let the cake cool completely in the pan or the blueberry topping may stick.
    Run a thin knife carefully around the edge of the pan.
    Place a large serving plate or cake stand upside down over the cake pan. Carefully and confidently invert the cake onto the plate.
    Let the pan rest upside down for about 15–20 seconds before slowly lifting it off. If a few blueberries stick to the pan, simply spoon them back onto the cake.
    Allow the cake to cool to room temperature before serving or refrigerate and serve chilled if desired.

Notes

  1. Use a cake pan that is at least 2 inches deep to help prevent bubbling blueberry juices from overflowing while baking.
  2. An offset spatula is especially helpful for spreading the thick batter evenly over the blueberries.
  3. Fresh blueberries work best. Frozen blueberries were not tested and may create excess moisture in the topping.
  4. Full-fat sour cream provides the richest flavor and best texture.
  5. Room temperature eggs mix more evenly into the batter and help the cake bake properly.
  6. Overmixing after adding the eggs can create a denser cake texture.
  7. Oven temperatures can vary slightly. Begin checking for doneness around the 45-minute mark.
  8. Upside down cakes release best while still warm. Cooling too long in the pan can cause the topping to stick.

Nutrition

Calories: 453kcal | Carbohydrates: 63g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 222mg | Potassium: 95mg | Fiber: 2g | Sugar: 42g | Vitamin A: 701IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg
Servings: 8 slices
Calories: 453kcal
Author: Sandra

FAQs

Fresh blueberries are recommended for the best texture and appearance. Frozen blueberries release more moisture as they bake, which can make the topping looser and more watery.

Room temperature butter, eggs, and sour cream mix more evenly into the batter and help the cake bake with a softer, more even texture.

A 9-inch round cake pan that is at least 2 inches deep works best for this recipe. A deeper pan helps contain the bubbling blueberry juices as the cake bakes.

The top should be golden brown, the center should spring back lightly when touched, and a thin knife inserted into the center should come out clean.

Upside-down cakes release more easily while still warm. If the cake cools completely in the pan, the blueberry topping may stick.

Yes. This cake stores very well and can easily be made a day ahead. Many people enjoy it chilled because the blueberry topping becomes thicker and more jam-like.

Don’t worry. Simply spoon the blueberries back onto the cake while it’s still warm.

Yes. Plain Greek yogurt works well as a substitute and still produces a moist, tender cake.

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