Description
A warm, buttery cake layered with juicy caramelized blueberries and a soft vanilla crumb. This Homemade Blueberry Upside Down Cake tastes like a cozy summer evening in every bite.
Ingredients
1/3 cup light brown sugar
2 tablespoons butter (for topping)
1 1/2 cups fresh blueberries
2 eggs, separated into yolks and whites
3/4 cup granulated sugar
1/2 cup softened butter
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Instructions
1. Preheat oven to 350°F and grease a 9-inch cake pan.
2. Melt butter with brown sugar until dissolved, then pour into the pan and spread evenly.
3. Evenly layer blueberries over the brown sugar mixture.
4. In a clean bowl, beat egg whites until stiff peaks form and set aside.
5. Cream softened butter with sugar until fluffy, then beat in egg yolks and vanilla.
6. In another bowl, whisk together flour, baking powder, and salt.
7. Add the dry ingredients to the butter mixture alternately with milk, mixing just until smooth.
8. Gently fold in the beaten egg whites.
9. Spoon the batter over the blueberry layer and spread evenly.
10. Bake for 55–60 minutes or until a toothpick comes out clean.
11. Cool the cake in the pan for 10 minutes, then loosen edges and invert onto a plate. Let sit briefly before serving.
Notes
Use fresh blueberries for best results, or frozen unthawed to reduce moisture.
Beating egg whites separately makes the cake fluffier.
Avoid overmixing once flour is added to prevent denseness.
Cool slightly before flipping to help the topping release properly.
Grease the pan well for easy removal.
- Prep Time: 20–30 minutes
- Cook Time: 55–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg