Juicy Blueberry Upside Down Cake (Printable)

Moist vanilla cake layered with sweet caramelized blueberries for a perfect summer dessert.

# What You’ll Need:

→ Blueberry Topping

01 - 1/2 cup granulated sugar
02 - 1/4 cup unsalted butter, melted
03 - 2 cups fresh blueberries (or frozen, thawed and drained)
04 - 1 tablespoon lemon juice

→ Cake Batter

05 - 1 1/4 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1/2 cup sour cream
14 - 2 tablespoons milk

# How-to Steps:

01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - Pour melted butter into the prepared pan bottom. Sprinkle evenly with sugar. Distribute blueberries over sugar and drizzle with lemon juice.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
05 - Mix in half the dry ingredients. Add sour cream and milk. Stir in remaining dry ingredients until just combined.
06 - Carefully spoon batter over blueberry layer and smooth top.
07 - Bake 35–40 minutes until golden and toothpick inserted in center comes out clean.
08 - Cool in pan 10 minutes. Run knife around edge. Place serving plate over pan and invert to release cake. Remove parchment.
09 - Allow cooling at least 20 minutes before slicing and serving.

# Expert Advice:

01 -
  • The caramelized blueberry bottom becomes this incredible sticky sweet topping that people will think took hours to perfect
  • It manages to be both impressive and unfussy, the kind of dessert that makes you look like you know exactly what you're doing even on a chaotic Tuesday night
02 -
  • Waiting longer than 10 minutes before flipping means the caramel hardens and your blueberries will stubbornly stay in the pan
  • The cake continues cooking slightly as it cools, so pulling it out when the toothpick has just a few moist crumbs is actually perfect
03 -
  • Room temperature ingredients combine more smoothly, so pull out the butter, eggs, and sour cream about 30 minutes before you start mixing
  • If your blueberries are particularly large, cut a few in half to help them distribute more evenly across the pan

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