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slice of upside-down cake on a plate with a fork taking a bite out of it

Blueberry Upside-Down Cake

Blueberry upside-down cake is a simple dessert that's special enough for holidays but easy enough for any day! It's absolutely delicious served with ice cream!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 8
Author Kelsie

Ingredients

Cake

  • 12 tablespoons unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • finely grated zest of 1 lemon
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup buttermilk*

Topping

  • 5 tablespoons unsalted butter melted
  • 2/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons honey
  • 1 1/2 cups fresh or frozen blueberries

Instructions

Cake

  1. Preheat the oven to 350. Spray a 9-inch round cake pan with cooking spray.
  2. Combine the butter and sugar in a large mixing bowl and beat on medium speed until light and fluffy, several minutes. Beat in the vanilla, lemon zest, and eggs. Scrape down the sides and bottom of the bowl.
  3. Whisk the flour, baking powder, and salt together in a medium bowl.
  4. With mixer on low, beat in half of the dry ingredients followed by half of the buttermilk until just combined. Scrape down the sides and bottom of the bowl.
  5. Beat in the remaining dry ingredients, then the remaining buttermilk, again beating until just combined.
  6. Set the batter aside and make the topping.

Topping

  1. Combine the butter, brown sugar, and honey in a small bowl and stir together to form a paste. Spread into the bottom of the cake pan.
  2. Scatter the berries in a single layer in the bottom of the pan and set the pan aside.
  3. Pour the cake batter over the berries and use a small offset spatula to spread the batter out (gently!) if necessary.
  4. Bake 55 to 70 minutes, until a toothpick inserted into the center of the cake comes out clean.
  5. Cool the cake in the pan for 5 minutes, then run a knife around the edge of the pan a few times to loosen. Place a cake stand or large serving plate on top of the pan and flip.
  6. If the cake sticks, turn the pan back to right side-up and run your knife around the cake a few more times and use a small offset spatula to lift the cake (again gently!) up. Then invert onto the serving plate again.
  7. If any blueberries stick to the pan you can just remove them with the spatula and replace them on top of the cake.
  8. Cool for 20 to 30 minutes, then serve and enjoy.
  9. Uneaten blueberry upside-down cake can be stored at room temperature (covered) for up to 2 days. Be sure the cake is cooled completely to room temperature before you cover it.
  10. Cake can also be stored in the freezer, tightly wrapped, for up to 2 months.

Recipe Notes

*You can substitute 3/4 cup whole milk mixed with 1 1/2 teaspoons white vinegar or fresh lemon juice. Let the mixture sit for 5 minutes before using in the cake batter.