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This upside down blueberry cake bakes with a buttery, blueberry layer on the bottom, then gets flipped after baking so all that goodness ends up on top. Perfect for when you want an easy dessert that still looks and tastes amazing!
This recipe is a variation of another upside down cake recipe that I posted in the fall-Pecan Upside Down Cake. I thought it would be good to create something perfect for spring and summer, too!
The nice thing about this cake is that you can use either fresh or frozen blueberries. I prefer fresh, and that’s how the recipe is written, but if you need to substitute frozen berries, be sure not to thaw them first.
Ingredients needed for Blueberry Upside Down Cake:
- flour
- baking soda
- salt
- eggs
- brown sugar
- sour cream
- light olive oil
- vanilla extract
- butter
- sugar
- lemon juice
- blueberries
Instructions
Start by preheating the oven to 350 degrees. Place the butter in the bottom of an 8″ round cake pan and put it in the oven to heat up and melt the butter.
While the butter is melting, add the dry ingredients (flour, baking soda and salt) to a small bowl and mix. In another bowl, mix the wet ingredients (eggs, brown sugar, sour cream, olive oil and vanilla) until well blended. Start by whisking the eggs together first and then add the other wet ingredients.
Add the dry ingredients to the wet and then mix together until just combined. Don’t overmix.
Set aside the cake batter and create the “topping” on the bottom of the cake pan. Once the butter is melted, remove the pan from the oven and then stir in the sugar and lemon juice. Add the blueberries in an even layer across the butter and sugar mixture.
Gently spoon the batter over the blueberry layer, spreading as evenly as possible. Return the pan to the oven to bake.
Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Immediately flip over onto a cake plate. If you wait and allow it to cool, it will get stuck in the pan.
Allow the (already flipped) cake to cool before slicing and serving. Top with ice cream, homemade “cool whip” or enjoy plain!
More great blueberry recipes:
Blueberry Upside Down Cake
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¾ cup brown sugar
- ¾ cup sour cream
- ½ cup light olive oil
- 1 ½ teaspoons vanilla extract
Topping:
- 1/4 cup butter salted or unsalted
- 1/4 cup sugar
- 1 teaspoon lemon juice or 1/2 of a fresh lemon, squeezed
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350º
- 1/4 cup butterStarting with the topping, add the ½ cup of butter to the bottom of an 8 round cake pan, and place in oven to melt
- While butter is melting, make cake batter
- 1 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon saltCombine flour, baking soda, and salt in a bowl, and set aside
- 2 eggsIn a larger mixing bowl, whisk eggs well
- ¾ cup brown sugar, ¾ cup sour cream, ½ cup light olive oil, 1 ½ teaspoons vanilla extractWhisk in brown sugar, and the sour cream, oil, and vanilla
- Stir in flour mixture, until just combined
- 1/4 cup sugar, 1 teaspoon lemon juiceWhen butter is melted, remove from oven, and add sugar, and lemon juice
- 1 1/2 cups fresh blueberriesArrange blueberries over top of butter/brown sugar mixture
- Spoon cake batter over all, and gently spread evenly. If you’re using an 8 inch pan, the topping will be quite thick, and the floating batter will want to shift rather than spread, so don’t worry too much about it
- Place cake in oven, and bake for about 45 minutes, until a toothpick inserted into the middle comes out clean
- Remove from oven and immediately turn over onto a plate. (If you wait, the topping will stick to the pan as it cools)
- Let cool before serving
Notes
Nutrition
- Blueberry Upside Down Cake - March 24, 2026
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