Homemade Blueberry Upside-down Cake is unbelievably good. Blueberries and a caramel glaze ooze down into the tender yellow cake making it moist and decadent. This cake recipe has quickly become one of my all-time favorites!
My Homemade Blueberry Upside-down Cake starts with a tender yellow cake made with all-purpose flour, vegetable oil, eggs, and sugar. It’s based on the retro dessert, Pineapple Upside Down Cake.
It’s super moist and full of flavor!
So, to state the obvious, an upside down cake is a cake that’s baked in a pan then turned over and served upside down. You’re probably most familiar with a pineapple upside down cake. But, why does pineapple get to have all the fun? I chose blueberries for my upside down cake.
I chose blueberries for a couple of reason. First of all, the taste great. As well, they are available all year. Frozen blueberries are just as good as fresh in this recipe, sometimes frozen berries are more economical, especially if they’re not in season.
I’ve shared a couple different variations of upside down cakes. I made a Pineapple Upside Down Bread Pudding, a Pineapple Upside Down Carrot Cake, and an Upside Down Maple Pear Skillet Cake. I love upside down cakes mostly because the butter and brown sugar caramelize while baking. When the cake is turned out this caramel drips down into the cake creating a very moist cake.
And, guess what? Upside down cakes don’t even have to be made with fruit! Check out this Turtle Upside Down Cake!
Homemade Blueberry Upside-down Cake
- Sometimes the cake sticks and doesn’t come out picture perfect. That’s okay. Even if it’s for guests or friends, once they taste it they’ll forget it doesn’t look perfect!
- Turning the cake out onto a serving platter can be a little tricky. Allow the cake to cool 10 to 15 minutes before inverting on a tray. Try not to wait longer than 15 minutes as the cake will begin to cool and it be will more likely to stick to the pan. So, a little cool, but not too cool…
- Additionally, you can line the inside of the cake pan with parchment paper to prevent sticking.
- I use a 9-inch springform pan and wrap the bottom with foil to prevent the caramel from oozing out.
- If you have a 8 or 9-inch cake pan with tall sides that will work. Additionally, a skillet with tall sides will work.
Homemade Blueberry Upside-down Cake
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Save To Your Recipe BoxIngredients
For the blueberry topping
- 1 cup brown sugar packed
- 1/2 cup real butter margarine or imitation butter won't work
- 2 cups blueberries fresh or frozen
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla
- 1/2 cup Greek yogurt
- 1/3 cup whole milk 1%, 2%, cashew, or almond milk may be used
Instructions
- Preheat oven to 350 degrees F.
- Grease a 8 or 9-inch springform pan with solid vegetable shortening or non-stick baking spray.
- I also like to line the bottom with parchment paper.
- Sprinkle 1/2 cup melted butter in bottom of the pan. Evenly sprinkle 1 cup brown sugar over the butter. Finally, evenly spread the blueberries over the brown sugar.
- In the bowl of a mixer combine oil and sugar on low speed.
- Add vanilla and eggs. Blend.
- Slowly mix in the flour mixture alternating with the Greek yogurt and milk.
- Spoon the batter into the prepared pan and smooth top.
- Bake for 45 to 50 minutes at 350 degrees F.
- Test cake by inserting a wooden pick into the center of cake. The cake is done when it comes out clean or with dry crumbs.
- Cool on a wire rack. After 5 minutes, run a thin knife around the cake edge and loosen the springform ring.
- Store in the refrigerator up to 5 days.
Notes
Nutrition
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Alexandra says
Delicious!
Tom says
Superb recipe! I had a hankering for a blueberry cake while out on a run (working up an appetite!) and found your recipe.
Converted the units to grams (my UK brain doesn’t compute cups of things!) and baked yesterday afternoon.
Went down a storm with my wife and me, and a guest who popped round to see our puppies.
Almost better this morning for breakfast too!
Complete winner! Thank you!
Paula says
So happy you liked it! My best inspiration comes on a long run!
Bonnie says
Definitely saving this recipe!! Made this today it was so simple to make and delicious, I could of eaten the whole thing by myself. I know what I’ll be taking to Christmas dinner.
Eddie C. says
Made the Cake for the First Time.
Instead of using Regular Sugar I substituted it with the same amount of Splenda No Calorie Sugar Substitute.
The Cake was a Major Hit!!!
Moira says
I made this for the first time last night for friends we had in for bbq dinner. It was a hit! It was absolutely delicious. My husband said to me “this is a keeper”…..and it sure is! I didn’t have any Greek yogurt on hand….so used full fat sour cream.
Paula says
Great substitution!! Glad you guys enjoyed it
Marlys Stellingwerf says
I made the Blueberries upside Down Cake for my husband for Fathers day used a 10 inch round cake pan. I lined it with a large piece of parchment paper so it could hang over the pan. Then when it finish baking, and cooled for a bit, I turn it upside down
on a plate and peel off parchment and everything stayed together. It is delicious! So simple and no mess!
Marlys Stellingwerf
Maggie says
I live in Maine and pick blueberries every year. I freeze most of them, so I’m always looking for new recipes with blueberries….and this sounds awesome!!! Since I’m not a good baker. I will be using a cake mix and use my cast iron skillet.
Yummmmm, can’t wait 😊!
Paula says
I love using cake mixes, it’ll work perfectly. Hope you enjoy!
Julie @ Running in a Skirt says
YUM! Blueberries are a fav in my house! This looks so good!
Libby says
I made this cake today but used a box cake mix & made it in a cast iron skillet. It came out beautifully & was so light, moist & so delicious. Will be making it again soon.
Paula says
Great idea! I love cake mixes!
Gerri says
Blueberries (raspberries, strawberries) are very expensive where I live……..Michigan………..but I’m going to make the upside down cake, come what may. I have a dozen other recipes of yours that I’m determined to make as well……..It has to be those beautiful, scintillating pictures of the finished product that does it!!! LOL
Paula says
Thank you. All fresh fruits are expensive in the stores right now here too. See if frozen berries are cheaper there. I’ve made this cake 3 times now, I’m obsessed with it. I hope you like it.
Debbie says
So if you use a box cake mix, do you eliminate all the other cake ingredients?
Amy says
Would you mind sharing what changes you made to the recipe by using the boxed cake mix, please?
I too, would like to use a boxed mix to save time.
Marty says
Just popped this in the oven
Paula says
Did you like it? I had to give mine away to stop eating it 🙂
Medeja says
Cake looks great! If only blueberries weren’t that expensive.. 🙂
Sabera says
Your ingredients don’t match your instructions. There is milk, oil, and another 1/4 cup of sugar in your ingredients list but no where in your instructions.
Wojtek says
In the bowl of a mixer combine oil and sugar on low speed.
Add vanilla and eggs. Blend.
Slowly mix in the flour mixture alternating with the Greek yogurt and milk.
Heather says
Your recipes always resonated with me, and I decided to read the little bio on the right side and now I know why, first you cook in the style I grew up with and second you live down the road. I live in Oxford and I picked blueberries and blackberries in season last year and always looking for ways to use. I most definetly will be making blueberry upside-down-cake. I love the pickled jalapenos. Hotty Toddy
Paula says
I’m trying to cook a little healthier but I still can’t get away from those Southern roots and certain things 🙂 I’m so happy you’re enjoying the site. It is truly my passion.