If you want an easy and delicious fresh dessert you can not say no to this Blueberry Upside Down Cake. Top it with some ice cream and you have yourself the perfect treat.
Cake is everything to me. Like I will live for cake, and it will live for me. If I’m offered a slice, there is absolutely no way that I can turn the stuff down.
True story, like it’s my one horrible (but delicious) addiction that I really don’t want to kick, because simply put cake and dessert in general are delicious.
I’m a huge fan of upside down cakes, you have to go check out my Pineapple Upside Down Cake, Banana Upside Down cake and Strawberries and Cream Upside Down cakes!
WHY THIS RECIPE WORKS:
- It is a simple cake, there is no decorating involved, mix, pour bake and boom you’re done.
- This can be made with frozen or fresh blueberries.
- It is a smaller dessert, no layers, no big pans, this is the perfect serving for a small gathering.
Blueberries are one of my favorite things to bake with. Now I’m not a fan of blueberries just plain, weird I know, but it just happens to be that way.
When it comes to baking, I think they add great flavor to desserts, especially ones that contain lemon in them. You could definitely add some lemon to this Blueberry Upside Down Cake recipe for sure.
HOW TO MAKE BLUEBERRY UPSIDE DOWN CAKE, STEP BY STEP:
- In bowl whisk together your melted butter and brown sugar until combined.
- Spread on the bottom of a 9″ high sided pan.
- Top with your blueberries and set aside.
- In a large bowl whisk together your flour, baking powder and salt, set aside.
- In another bowl beat together butter, sugar, egg and vanilla until combined.
- Add in your dry ingredients and beat until combined.
- Lastly add in your milk
- Spoon batter over blueberries and gently spread over the top using an offset spatula and bake at 350 for 35-40 minutes.
This Blueberry Upside Down Cake is one of my favorite, well all upside down cakes are because they are super simple and you can make them with a variety of different ingredients.
We just had blueberries on hand and took our Pineapple version and tweaked it a little bit and out came this delicious cake that we cannot resist.
We usually have blueberries on hand because they kids love to eat them and I love to bake with them so it’s a win-win situation.
HOW TO STORE THIS CAKE:
I prefer the majority of my cakes to be refrigerated, especially if they are frosted. This one is not frosted so it will stay fine on the counter for a little bit, but I would refrigerate for longer freshness.
To refrigerate place in a cake container if you have one, this will ensure that the top of the cake is free from anything that will stick to it.
If you do not have a cake container, place toothpicks in the top of your cake and place plastic wrap over that and around the sides of the platter.
This should keep in the refrigerator for up to 4-5 days.
OTHER FRUIT IDEAS TO ADD TO THIS CAKE:
- Peaches
- Strawberries (linked above)
- Pineapple (linked above)
- Raspberries
- Apples
- Bananas (linked above)
This really is a great and perfect cake to make for those summer or spring gatherings when you just want something simple and fruity.
TIPS AND TRICKS FOR MAKING BLUEBERRY UPSIDE DOWN CAKE:
- Use a high sided 9″ pan instead of a springform, we have had issues with the batter leaking out in a springform pan in the past.
- If you do use a spring-form pan, wrap the sides in tinfoil to prevent any leaking.
- Combine your brown sugar and melted butter before placing it in the bottom of the pan. I’ve seen other recipes that call for sprinkling of brown sugar and pouring of butter, but this is the method that works perfectly for us!
- Let cake rest in pan about 5 minutes before turning onto serving platter.
- You can use frozen or fresh blueberries for this recipe.
If you are looking for that delicious dessert that everyone will gravitate towards, you need to whip up this Blueberry Upside Down Cake fast!
If you like this recipe you might also like:
Blueberry Upside Down Cake
Ingredients
Topping:
- 1/4 cup butter melted
- 1/2 cup brown sugar
- 1 3/4 cup blueberries
Cake:
- 1 1/3 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter softened
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup milk
Instructions
- Preheat oven to 350.
- In bowl whisk together your melted butter and brown sugar, spread on the bottom of a 9" high sided pan or springform pan, set aside.
- Top with your blueberries and set aside.
- In a large bowl whisk together your flour, baking powder and salt, set aside.
- In another bowl beat together butter, sugar, egg and vanilla until combined.
- Add in your dry ingredients and beat until combined.
- Lastly add in your milk and beat until incorporated.
- Spoon over blueberries and gently spread over the top using an offset spatula.
- Bake in oven for about 35-40 minutes until golden and toothpick comes out clean.
- Remove from oven and let cool in pan 5-10 minutes before flipping out onto serving tray.
- Cut and serve warm or cool.
Notes
- Use a high sided 9" pan instead of a springform, we have had issues with the batter leaking out in a springform pan in the past.
- If you do use a spring-form pan, wrap the sides in tinfoil to prevent any leaking.
- Combine your brown sugar and melted butter before placing it in the bottom of the pan. I’ve seen other recipes that call for sprinkling of brown sugar and pouring of butter, but this is the method that works perfectly for us!
- Let cake rest in pan about 5 minutes before turning onto serving platter.
- You can use frozen or fresh blueberries for this recipe.
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