Juicy Blueberry Upside Down Cake (Printable Version)

Luscious moist cake with caramelized blueberries delivering summer flavor in every bite.

# What You Need:

→ Blueberry Topping

01 - 1/2 cup granulated sugar
02 - 1/4 cup unsalted butter, melted
03 - 2 cups fresh blueberries (or frozen, thawed and drained)
04 - 1 tablespoon lemon juice

→ Cake Batter

05 - 1 1/4 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1/2 cup sour cream
14 - 2 tablespoons milk

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - Pour melted butter into the bottom of the prepared pan. Sprinkle evenly with sugar. Distribute blueberries over the sugar and drizzle with lemon juice.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Mix in half of the dry ingredients, then add sour cream and milk. Stir in the remaining dry ingredients until just combined; do not overmix.
06 - Carefully spoon the batter over the blueberry layer and smooth the top.
07 - Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then run a knife around the edge. Place a serving plate over the pan and invert to release the cake. Remove parchment paper.
09 - Allow to cool for at least 20 minutes before slicing and serving.

# Expert Advice:

01 -
  • The caramelized blueberries create their own gooey fruit syrup that seeps down into every crumb of the cake
  • It looks impressive but comes together with basic pantry staples and one basket of berries
  • The tender, vanilla scented cake balances perfectly with the tart, jammy fruit layer on top
02 -
  • Let the cake cool exactly 10 minutes before flipping, any longer and the fruit will stick, any sooner and it may fall apart
  • Those purple juices bubbling through the batter are completely normal and actually create beautiful marbling
  • Always line your pan with parchment paper or you will lose half your blueberry topping to the pan
03 -
  • Arrange blueberries in concentric circles or a pretty pattern since they will be visible when you flip the cake
  • Sprinkle a little coarse sugar over the fruit layer before adding the batter for extra caramelized crunch

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