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slice of blueberry upside down cake on plate
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Blueberry Upside Down Cake

A homemade yellow cake baked over a delicious thick topping of blueberries makes this Blueberry Upside Down Cake a family favorite.


  • 2 eggs separate the whites from the yolks (you will be using both the whites and yolks)
  • 3/4 cup sugar
  • 1/2 cup butter
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp butter
  • 1/3 cup light brown sugar
  • 1 1/2 cups fresh blueberries


  • Preheat oven to 350 degrees. Spray a 9 inch cake pan with non stick spray
  • Separate the egg whites and yolks. Using a stand mixer or a hand held electric mixer, beat the egg whites at high speed until stiff peaks form. Pour the egg whites out into another bowm and set aside.
  • Cream the 1/2 cup butter with the sugar until blended. Add the egg yolks and the vanilla; beat well.
  • In a medium bowl, whisk together the flour with the baking powder and salt.
  • Add the flour alternately to the batter with the 1/2 cup of milk to the butter mixture. Then, by hand, fold in the egg whites into the batter. Set aside.
  • To make the blueberry topping: In a small saucepan, melt the 2 tablespoons butter with the brown sugar until the sugar is completely dissolved. Pour into prepared cake pan. Top with the blueberries.
  • Spread the cake batter on top of the blueberries evenly. The batter will be very thick, this is normal. Bake for 55-60 minutes until done. Toothpick check comes out clean.
  • Remove from oven, and cool the cake in the pan for 15 minutes, then invert the cake upside down onto a serving platter, but leave the cake pan on top of the cake for another 5-10 minutes to let the blueberries soak into the cake a bit. I like to tap the top of the cake pan a bit to help all of the topping release easier.


Recipe inspired and adapted from Upstate Ramblings