Homemade blueberry upside down cake is a delightful dessert that always brings a smile to my face. The sweet, tart blueberries, caramelized to golden perfection, are nestled atop a moist, buttery cake. This recipe is a family favorite, passed down through generations, and every bite evokes memories of sunny summer days and cozy kitchen gatherings. I am so excited to share this simple, but decadent homemade blueberry upside down cake recipe with you!
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Why You Will Love This homemade blueberry upside down cake Recipe
This homemade blueberry upside down cake recipe is comfort food at its finest. It’s incredibly easy to make, requiring only a handful of ingredients and minimal effort. The rich caramel and juicy blueberries create a symphony of flavors that will tantalize your taste buds. Plus, the beautiful presentation makes it the perfect dessert for any occasion, from casual weeknight dinners to elegant dinner parties. What is not to love with rich textures, flavors and an easy bake?
Follow us on Pinterest for more delicious recipes and baking inspiration! You’ll find a treasure trove of ideas to elevate your kitchen creations.
The best part? This cake tastes even better the day after it’s made, allowing the flavors to meld together beautifully. Consider making this recipe alongside other berry recipes such as our No Bake Berry Icebox Cake. You won’t regret it!
Ingredients Needed for This homemade blueberry upside down cake Recipe
For the Caramel Topping:
- 1/2 cup (100g) granulated sugar
- 1/4 cup (2 tablespoons) unsalted butter, cut into pieces
- 2 cups (240g) fresh blueberries, or frozen (thawed and drained)
For the Cake:
- 1 1/2 cups (192g) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk
How to Make This homemade blueberry upside down cake Recipe
- Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan.
- Make the Caramel: In the prepared cake pan, sprinkle the granulated sugar evenly. Dot with butter pieces.
- Place the pan over medium heat on the stovetop. Cook, stirring occasionally, until the sugar melts and turns into a golden amber color. Be careful not to burn it! Alternatively, you could bake this in the oven at 350 for 20 minutes or until sugar melts, if you don’t feel comfortable melting sugar on stovetop. Let cool.
- Carefully arrange the blueberries evenly over the caramel layer in the cake pan.
- Make the Cake: In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and 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, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
- Pour the cake batter evenly over the blueberries in the cake pan.
- Bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Be careful, the caramel will be hot!
Perhaps while your homemade blueberry upside down cake bakes, prepare a batch of our Homemade Orange Candy for a special treat.
How to Serve This homemade blueberry upside down cake Recipe
This homemade blueberry upside down cake is delicious served warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes it even more decadent. You can also drizzle it with additional caramel sauce or sprinkle it with chopped nuts for added texture and flavor. Consider garnishing with fresh mint or a dusting of powdered sugar for a touch of elegance.
How to Store This homemade blueberry upside down cake Recipe
To store, cover the cake tightly with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. Remember to enjoy a slice of Chocolate Vanilla Marble Cake while you’re thinking about dessert storage.
For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap, then wrap it again in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
Tips to Make This homemade blueberry upside down cake Recipe
- Use ripe, juicy blueberries for the best flavor. If using frozen blueberries, be sure to thaw and drain them well to prevent the cake from becoming soggy.
- Don’t overmix the cake batter. Overmixing can result in a tough cake. Mix until just combined.
- For a richer caramel flavor, use brown sugar instead of granulated sugar.
- Add a pinch of cinnamon or nutmeg to the cake batter for a warm, comforting flavor.
Helpful Notes for This homemade blueberry upside down cake Recipe
- The caramel needs to be melted. Do not burn the sugar!
- If you don’t have fresh blueberries, you can use frozen blueberries. Just be sure to thaw and drain them well before using.
- You can use any type of milk for this recipe, such as whole milk, skim milk, or almond milk.
Variation of This homemade blueberry upside down cake Recipe
- For a blueberry caramel cake version, after cooking on stovetop, mix 1 tablespoons caramel in batter. Incorporate blueberries into the batter also.
- Try using other fruits in place of blueberries, such as peaches, apples, or pineapple.
- Add a layer of chopped nuts, such as pecans or walnuts, between the caramel and the cake batter for added crunch and flavor.
How do you prevent the blueberry upside down cake from sticking?
To prevent sticking, generously grease and flour your pan before adding the blueberries and batter. You can also use parchment paper to line the bottom of the pan for extra assurance.
Can I use frozen blueberries for homemade blueberry upside down cake?
Yes, you can use frozen blueberries. However, it’s best to toss them lightly in flour before adding them to the pan to absorb excess moisture and prevent the cake from becoming soggy.
How do I know when the blueberry upside down cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should also be golden brown and the edges pulling away slightly from the pan.
What is the best way to store homemade blueberry upside down cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for longer storage.
Conclusion
I hope you enjoy this homemade blueberry upside down cake as much as my family does. It’s a simple, yet satisfying dessert that’s perfect for any occasion. Give it a try and let me know what you think in the comments below! I would just love to hear how your own baking experience goes and if you think this is better than your local bakery.
Homemade Blueberry Upside Down Cake: The Easiest Recipe EVER!
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
A moist and delicious homemade blueberry upside down cake with a golden caramel topping. Perfect for any occasion.
Ingredients
- 1/2 cup (100g) granulated sugar
- 1/4 cup (2 tablespoons) unsalted butter, cut into pieces
- 2 cups (240g) fresh blueberries, or frozen (thawed and drained)
- 1 1/2 cups (192g) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan.
- In the prepared cake pan, sprinkle the granulated sugar evenly. Dot with butter pieces.
- Place the pan over medium heat on the stovetop. Cook, stirring occasionally, until the sugar melts and turns into a golden amber color. Be careful not to burn it!
- Carefully arrange the blueberries evenly over the caramel layer in the cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and 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, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
- Pour the cake batter evenly over the blueberries in the cake pan.
- Bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Be careful, the caramel will be hot!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: blueberry, upside down cake, caramel, dessert, easy