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TEST KITCHEN APPROVED

Blueberry Upside-Down Cake

Name: Blueberry Upside-Down Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 9 servings
Ingredients: 6 tablespoons butter, softened, divided; 1/4 cup packed brown sugar; 2 cups fresh blueberries; 3/4 cup sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1-1/4 cups cake flour; 1-1/2 teaspoons baking powder; 1/2 cup 2% milk; Whipped topping, optional

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 10 min. Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Charlotte Harrison, North Providence, Rhode Island

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 30, 2023

This cake is a family favorite when blueberries are in season. —Charlotte Harrison, North Providence, Rhode Island

Blueberry Upside-Down Cake Tips

Can you use frozen blueberries to make blueberry upside-down cake?

If you find yourself without fresh blueberries, you can substitute frozen unsweetened blueberries. However, we recommend leaving the blueberries frozen, since thawed berries will discolor the batter. If you have any leftover frozen blueberries, put them to use in other recipes using frozen berries.

How do you flip an upside-down cake?

The easiest way to flip an upside-down cake is to start by placing the serving platter upside down over the baking dish. Then, using oven mitts, carefully hold the platter and dish together and invert. It's important to flip this blueberry upside-down cake recipe right away, otherwise the blueberries will stick to the pan, and not the cake!

How should you store blueberry upside-down cake?

If you have any leftovers, store the cake in an airtight container in the fridge for 3 to 4 days. If you liked this dessert, try more of our upside-down cake recipes or other blueberry dessert recipes.

—Alicia Rooker, RDN, Taste of Home Senior Recipe Editor/Tester

TEST KITCHEN APPROVED

Blueberry Upside-Down Cake

4 Reviews Add your review

Yield:9 servings

Prep:10 min

Cook:40 min

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Ingredients

6 tablespoons butter, softened, divided
1/4 cup packed brown sugar
2 cups fresh blueberries
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 cup 2% milk
Whipped topping, optional

Text Ingredients

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Directions

1
Preheat oven to 350º. In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside.

2
In a large bowl, cream remaining 4 tablespoons butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; add to butter mixture alternately with milk, beating well after each addition. Carefully pour over blueberries.
3
Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.