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
- 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 frozenFor 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 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
- 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 a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- 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.