Blueberry Upside Down Cake

slice of cake on a plate with whole round cake on a platter in the background

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.

Course Dessert

Cuisine American

Keyword blueberries, blueberry, bundt cake, baking, berries, spring, lemon, strawberries, blueberries, cake, dessert

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 217kcal

Author Nicole Burkholder

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
Starting with the topping, add the ½ cup of butter to the bottom of an 8 round cake pan, and place in oven to melt
1/4 cup butter
While butter is melting, make cake batter
Combine flour, baking soda, and salt in a bowl, and set aside
1 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon salt
In a larger mixing bowl, whisk eggs well
2 eggs
Whisk in brown sugar, and the sour cream, oil, and vanilla
¾ cup brown sugar, ¾ cup sour cream, ½ cup light olive oil, 1 ½ teaspoons vanilla extract
Stir in flour mixture, until just combined
When butter is melted, remove from oven, and add sugar, and lemon juice
1/4 cup sugar, 1 teaspoon lemon juice
Arrange blueberries over top of butter/brown sugar mixture
1 1/2 cups fresh blueberries
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

You may use frozen blueberries in place of fresh. Do not thaw frozen berries first.

A 9" cake pan will work as well. The cake layer will not be as thick, and cook time may adjust down just a bit. Be sure to keep a close eye on it.

Use a cake plate that's slightly larger than the cake pan for easy transfer

Nutrition