If you’re looking for a dessert that’s as stunning as it is delicious, this blueberry upside down cake checks every box. Bursting with sweet, juicy blueberries and crowned with a golden, buttery crumb, it’s the kind of recipe that turns simple ingredients into something truly special.
The magic of this cake starts at the bottom, well, technically, the top once it’s flipped. Fresh or frozen blueberries are tossed with sugar and a little lemon juice, then spread in the base of a greased cake pan. As the cake bakes, the berries cook down into a jammy, syrupy layer that infuses the sponge with flavor and color.
The cake batter itself is light, tender, and not overly sweet. A touch of vanilla and a bit of lemon zest add brightness, balancing the richness of the buttery base. Once poured over the berries, the batter bakes up into a moist, golden cake that holds its shape beautifully when turned out.
The moment of truth is the flip. After a short rest out of the oven, the pan is inverted onto a serving plate, and with a little luck, and maybe a tap or two, the cake releases to reveal a glossy, deep purple topping. The fruit glistens, the cake smells heavenly, and suddenly you’ve got a showstopper on your hands.
This blueberry upside down cake is a crowd-pleaser, perfect for brunch, dessert, or even a special breakfast. It pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, or just a simple cup of coffee. And while it looks fancy, it’s incredibly easy to make, even for beginner bakers.
Whether you’re baking for a holiday, a family dinner, or just because you have an extra pint of blueberries, this cake delivers comfort, beauty, and flavor in every bite. It’s proof that the simplest ingredients can create the most memorable treats.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs large
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups blueberries fresh or frozen
- 1/4 cup brown sugar for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Spread the blueberries evenly on the bottom of the prepared cake pan. Sprinkle the brown sugar over the blueberries.
- In a medium bowl, whisk together the flour and baking powder.
- In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the blueberries in the cake pan. Spread evenly.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then invert onto a serving plate.
Nutrition
Yummy! I used frozen blueberries and it worked just fine. My fam loved it.
5 stars! My kids loved it. Super easy to make too. Thanks for sharing!
So glad your kids loved it! It’s always a win when they enjoy something healthy like blueberries. You’re welcome!
This cake was so good! Perfect amount of blueberries, and the brown sugar topping was a nice touch. Will definitely make again!
I’m glad to hear you enjoyed it! The brown sugar topping really does add a nice sweetness, right? I make it whenever I have blueberries lying around!
It was good? I’m skeptical about the whole upside-down thing. Isn’t it just messy when you flip it? 🤔
The instructions were hard to follow. More difficult than it should be for a simple cake.
Doesn’t look like the picture. Mine was way flatter. What did I do wrong?
Honestly, looks good enough to eat! Maybe you just need to add more blueberries. They’re the star after all!
I had the same issue! It might be the mixing method. Make sure you don’t overmix the batter. It should be just combined! Hope that helps!
I tried this recipe but it turned out super dense. Not sure what went wrong but I followed it step by step.
Sorry to hear that! Maybe try mixing the batter less next time or check your oven temp? Sometimes they can be off.
No way this is gonna turn out right. Blueberries in a cake? Sounds weird.
Eh. It was okay. I’ve had better. Will not make again.
This recipe called for too many blueberries. I like less fruit in my cake.
You can always reduce the blueberries next time! It’s all about personal taste. 😊
YUM! I used frozen blueberries and it was still great! Highly recommend.
OMG, this was amazing! I added some lemon zest to the batter. So refreshing!
This cake is the best! So fluffy and yum! 🌟
I tried making this and it turned out too soggy. What went wrong?
Yum! This is like a cake from heaven. I didn’t even need to add frosting!
Not gonna lie, 45 minutes for a 9-inch cake feels a bit long… like it might dry out. I’d start checking at 35-40.
This cake is unbelievable! I made it for my mom’s birthday and she loved it! It was moist and flavorful. Thank you!
Quick question: if you use frozen blueberries, won’t they release water and make the cake soggy? I’m afraid of that happening.
I was worried too, but honestly they still work. I don’t even thaw them—I just toss them straight in. Worst case you might get slightly wetter fruit, but the toothpick should still come out clean. If you want extra insurance, toss blueberries with a spoon of flour before adding.
Good question! Frozen blueberries can release some juices, but since the cake bakes long enough and the batter is fairly thick, it usually still sets up fine. I’ve used frozen in mine and it’s never been soggy—just a bit more jammy at the bottom.
Question: do you grease the pan AND add extra parchment? Mine stuck last time, even with butter.
Made this last night—so good. The blueberries caramelize perfectly and the cake stays tender. Only change: I added a pinch of salt to balance the sweetness.
Best upside down cake ever! Will make again, like for sure! 🍰
Mine stuck to the pan even after greasing. I’m thinking I should line the bottom with parchment next time. Would’ve been 4 stars otherwise.
That’s a bummer. Parchment definitely helps with upside-down cakes—especially the sugary topping. Next time maybe bake a tiny bit longer too so the blueberries don’t stay super wet on the bottom.
Mine also stuck and I swore I greased it good 😅. I didn’t even think parchment. The recipe says invert after 10 min—maybe that’s too soon? I waited like 20 and it came out better.
Simple recipe but I think it could use more sugar. Tastes kinda bland.
I couldn’t find blueberries, so I used strawberries. Still turned out great!
Great idea! Strawberries can work too, right? Just like any fruit, they can be delicious in cakes!
Looks good but I have a question. Can I use frozen blueberries? Will it still taste okay?
Who puts blueberries in cake? 🤔
Okay but why is it called upside down? Like… the cake is still right side up when I eat it 😅
Because the blueberries (and brown sugar) are on the bottom while it bakes—so when you flip it, they end up on top. So it’s “upside down” in the pan, not when you’re eating it 😄
I used frozen blueberries and didn’t thaw them. There was extra juice in the pan, so the topping got a bit watery. Flavor was still good.
LOL my cake came out a bit lopsided when I flipped it (I didn’t cool long enough). Still tasted amazing though—didn’t waste it.
Been there 😅 I always get nervous flipping it too soon. 10 minutes in the pan is key—maybe add 5 more next time? Glad it still tasted amazing!
Lopsided is better than dry, I guess. Did you grease the pan REALLY good? Also I’m pretty sure upside-down cakes need like… 2 hours to cool or it won’t flip right 😂
This is just like my grandma’s recipe but I won’t tell her I said that!
Looks good, but I wonder if it really can match your grandma’s. Maybe there are secrets she hasn’t shared?
Haha, that’s awesome! Nothing beats grandma’s cooking, but this seems like a close second! Can’t wait to try it!
Didn’t have blueberries, so I used cherries instead. It was ok, not the same tho.
I followed the recipe but the cake collapsed… what did I do wrong?
This was my first time baking, and it was easy! Thanks for sharing! 🙂
That’s awesome! Baking can be so much fun! 😊
Omg I love upside down cakes. The caramel-y bottom is the best part. Your instructions seem spot on.
Followed it exactly and it came out super moist. The edges got slightly caramel-y which I wasn’t expecting—in a good way.
Too much sugar for my taste. The topping is good but the whole thing ended up kind of sweet. Maybe cut the granulated sugar a bit next time.
Okay so I tried it and it was nice but my cake stuck to the pan 😭 maybe I didn’t grease enough. The flavor was great though—blueberry jammy!
Baked this and it was really dry! Not sure what went wrong, maybe I overmixed it? 😕
Too sweet for my taste. Maybe less sugar next time? Or I’ll just eat it with no sugar!
No sugar? That sounds weird… but you do you! I’m gonna keep my sugar, thank you! 😂
I agree! It was super sweet for me too, maybe cut down on the sugar by half next time!
This looks so dangerously good. I love anything upside down—blueberries are perfect with that brown sugar topping.
Seriously dangerously good 😭 The brown sugar topping with blueberries is a genius move—def trying this soon!
I made something like this once and it came out kinda runny. Maybe I didn’t drain the frozen blueberries? Still sounds tasty though. Does the 10 minutes cooling help it set?
This looks dangerously good. The blueberry + brown sugar combo is such a vibe—gonna try it this weekend.
Right?? That blueberry + brown sugar topping is basically dessert alchemy. If you don’t overbake, the fruit stays juicy and the sugar caramelizes—so good.
I tried an upside down cake once but I think my pan was too big and it came out kinda flat 😅 Do you have to use fresh blueberries or frozen works the same? Also 45 min feels long—maybe check earlier?
Can I use frozen blueberries? The fresh ones are too expensive right now. 🤔
Yes, frozen blueberries work great! Just make sure to not thaw them before adding, or your cake might get soggy.
I dunno… Isn’t fresh better? I mean, frozen might taste different in the cake, right?
The instructions are super clear but I don’t get the “upside down” part til the end lol. Also is it 9-inch pan? I only have an 8-inch… will it mess up everything?
Haha yes—once it’s baked you flip it so the blueberries end up on top. As for pan size, 8-inch will be thicker and might take a bit longer to bake, but it’s not ruined. Just watch with a toothpick!
The “upside down” is literally just baking it with fruit on the bottom then turning it over. I think an 8-inch will work, but the bake time may change (probably closer to 50–60 min). Maybe cover loosely with foil if it browns too fast.
Cake come out good but not enough blueberries for my liking.
I used frozen blueberries and the batter turned slightly purple/blue, but it tasted amazing. Not a dealbreaker at all.
That purple/blue batter sounds totally normal with frozen blueberries—love that it still tasted amazing! I’m always worried about color more than flavor 😂 What kind of blueberries did you use (sweet/tart)?
I was skeptical about the upside-down part, but wow—sweet berries underneath are a genius idea. I used frozen blueberries and just tossed them in with no thawing.
The “toothpick clean” test never works for me—sometimes I overbake. Still, I’m excited to see how it turns out upside down.
Taste good but looks horrible when inverted lol. My blueberries ran everywhere!
Haha, I’ve been there! Maybe try letting it cool a bit longer before flipping? Still sounds yummy!
Looks don’t matter! If it tastes good who cares? 😄
I was skeptical about the brown sugar on the bottom, but wow, it makes such a nice caramel layer! Great recipe!
Best recipe ever!! I love blueberries. Will make again!
Pretty good, but mine stuck a little to the pan even though I greased it. Next time I’ll probably use parchment and a bit more butter.
Ugh, that’s so annoying 😩 I’ve had that happen too—parchment really helps. Also I think creaming the butter isn’t enough sometimes; the pan needs to be properly coated right to the edges.
I didn’t have brown sugar, used honey instead. Still came out good!
The texture was a little dense for me. I think I overmixed after adding the flour—next time I’ll mix less. Still tasty though.
I was skeptical about an upside-down cake, but this worked way better than expected. Mine took closer to 50 minutes, but it still came out great.
I used frozen blueberries once and they released so much juice. Should’ve cooked them with the sugar first, but I didn’t. Any tips?
Pretty good, but 1/2 cup butter felt like a lot for me—could be why mine was greasy? I’ll reduce it next attempt.
Is it really upside down if you flip it? Seems weird to me! 😆
It’s just a name! Upside down cake is called that because of the way you serve it. I think it’s a fun twist! 😊
Lol, right? It’s like, how can it be upside down if you flipped it over? 😄 I’m no baker, but that’s a funny thought!
I don’t have a 9-inch pan so I used a square one. It came out fine, still yummy! 😋
Mmmm, yum! I used frozen blueberries, still turned out delish!
Frozen blueberries work just fine, glad it turned out for you!
This cake was amazing! So moist and delicious!
I thought this was gonna be better but it tasted okay at best. Too much butter maybe?
I think the butter is definitely a lot. I’ve made this before and used less butter and it turned out way better! Just a suggestion!