Whenever blueberries are at their peak (or I have a lot of extra berries laying around) I make this easy blueberry upside down cake recipe (my family just loves it!).
Pin this now to find it later
Pin ItIf you’re looking for something a little different, also give our popular pineapple upside down cheesecake a try (or our strawberry, peach or caramel pecan version).
Upside Down Cake
Pecan Upside Down Cake
Upside Down Cake
Peach Upside Down Cake
Upside Down Cake
Strawberry Upside Down Cake
Upside Down Cake
Pineapple Upside Down Cake
How to Make Blueberry Upside Down Cake
You really won’t believe how easy it is to make this blueberry upside down cake from scratch with this recipe:
- Prep the Blueberries. Mix blueberries with lemon juice, zest, butter, and sugar. Spread in a greased, parchment-lined 9-inch cake pan. Bake at 425°F for 40 minutes, then cool. Lower oven to 350°F.
- Make the Batter. Whisk flour, baking powder, salt, and baking soda. In another bowl, beat eggs with sugar, then add butter, zest, and sour cream. Mix in dry ingredients until smooth.
- Bake and Flip Over. Pour batter over blueberries and bake 45–50 minutes at 350°F until a toothpick comes out clean. Cool 10 minutes, invert onto a plate, and serve (with whipped cream if desired).
How to Make Blueberry Upside Down Cake Without Eggs
It’s possible to make this blueberry upside down cake without eggs if you have dietary preferences or restrictions that don’t allow you to eat eggs.
You can simply substitute approximately ¾ cup of yogurt for the 3 eggs that this recipe usually calls for. You can even use Greek yogurt if you’d like your cake to have a bit more protein as well.
If you’re looking for a blueberry cake without eggs, you can also make this pudding cake recipe.
How Long Does Blueberry Upside Down Cake Keep in the Refrigerator?
You can keep your blueberry upside down cake stored either in the fridge or at room temperature. It will typically only stay fresh for 2 days when stored at room temperature so it’s recommended to refrigerate the cake instead. When stored in the fridge, the upside down cake will keep for up to 3 to 4 days.
Blueberry Upside Down Cake
Ingredients
- ½ cup unsalted butter, melted
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 20 ounces frozen blueberries
- 1 cup plus 2 tbsp granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 3 large eggs, room temperature
- 1 cups sour cream
For decoration (optional):
- whipped cream
Instructions
- Preheat oven to 425ºF.
- In a bowl combine the blueberries, lemon juice, lemon zest, 2 tablespoons of melted butter and 2 tablespoons of sugar.
- Lightly grease 9 inch cake pan with melted butter.
- Line bottom of the pan with a circle of parchment paper.
- Transfer the mixture into the cake pan.
- Bake the blueberries in preheated oven for 40 minutes.
- Remove from the oven and allow to cool.
- Reduce the oven temperature to 350°F.
- In a bowl combine the flour, baking powder, salt and baking soda.
- In another bowl beat the eggs with remaining sugar.
- Add the remaining melted butter, lemon zest and sour cream and beat to combine.
- Add the flour mixture and mix to combine.
- Pour the batter over the blueberries.
- Bake in preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven.
- Let the cake cool in pan for 10 minutes.
- Cover the pan tightly with a serving dish and invert so that the blueberry side is up.
- Allow to cool completely before serving.
- Serve with whipped cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
