Juicy Blueberry Upside Down Cake (Printable)

Luscious caramelized blueberry topping over moist vanilla cake. Perfect summer dessert bursting with fruity sweetness.

# 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. Set aside.
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. Allow to cool for at least 20 minutes before slicing and serving.

# Expert Tips:

01 -
  • The contrast between the tart caramelized blueberries and tender vanilla cake is absolutely addictive
  • It looks incredibly impressive but comes together with basic pantry staples
  • The blueberry topping creates its own sweet syrup that seeps into every bite
02 -
  • Waiting exactly 10 minutes before flipping is crucial, too soon and the cake falls apart, too late and it sticks
  • The parchment paper is your insurance policy for a clean release, don't skip this step
  • Room temperature ingredients create the smoothest batter and most even texture
03 -
  • Arrange blueberries in concentric circles if you want a particularly pretty pattern when flipped
  • Use a light-colored cake pan to prevent the caramel from over-browning on the bottom
  • If any blueberries stick to the pan, simply rearrange them on the cake while it's still warm

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