Blueberry Upside Down Cake Recipe

Overhead view of a blueberry upside-down cake with one slice lifted on a cake server, showing the glossy blueberry topping.

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.

Prep Time15

Cook Time50

Total Time1 5

Servings: slices

Calories: 453kcal

Author: Sandra

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)

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

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

Nutrition