Blueberry Upside Down Cake

This Blueberry Upside Down Cake is a moist, tender sour cream cake topped with a stunning layer of jammy, caramelized blueberries. It’s an easy, impressive dessert that brings the taste of summer to your table with every golden, fruit-filled bite!

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Course: Dessert

Cuisine: American

Keyword: Blueberry Upside Down Cake, caramelized fruit cake, easy summer dessert, sour cream blueberry cake

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 415kcal

Cost: $12

Equipment

1 9-inch round cake pan Solid bottom preferred; avoid springform pans to prevent leaks.
1 Parchment paper Essential for a clean release of the fruit.
1 Electric hand mixer or stand mixer For creaming the butter and sugar.
1 Large serving platter Must be wider than the cake pan for the "big flip."

Ingredients

For the Blueberry Topping

½ cup Unsalted butter Melted
¾ cup Brown sugar Packed for a rich caramel
3 cups Blueberries Fresh or frozen (do not thaw)
2 tablespoons Lemon juice Freshly squeezed
1 tablespoon Cornstarch Keeps the topping from being too runny
1 pinch Salt

For the Cake Batter

1 ¾ cups All-purpose flour Spooned and leveled
1 cup Granulated sugar
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
½ cup Unsalted butter Softened to room temperature
2 large Eggs Room temperature
¾ cup Sour cream Full fat for the best moisture
⅓ cup Whole milk Room temperature
1 tablespoon Lemon zest About one large lemon
1 teaspoon Vanilla extract
¼ teaspoon Almond extract Optional, but adds a lovely depth

Instructions

Preheat your oven to 350°F. While that’s warming up, I like to have Olivia help me line the bottom of our 9-inch round cake pan with parchment paper. It’s like a little craft project before the baking starts, and it ensures none of those precious berries stay stuck to the pan!
Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it. Olivia loves watching the sugar soak into the butter, it’s the start of that magical glaze!
In a medium bowl, gently toss your blueberries with lemon juice, cornstarch, and a pinch of salt. The cornstarch is our secret for a jammy top that isn't soggy. Spread them in a single layer over the sugar in the pan.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This usually takes about 3 minutes, Olivia likes to count the seconds for me!
Add the eggs one at a time, beating well. Then, mix in the lemon zest, vanilla extract, and almond extract. Olivia says this is the part where the kitchen starts to smell 'heavenly.'
Whisk your flour, baking powder, baking soda, and salt together. Alternately add the dry mix and the sour cream mixed with milk to the butter mixture. Be gentle, stop as soon as the flour streaks disappear so the cake stays tender!
Carefully spread the batter over the blueberries. Bake for 45-50 minutes. You’ll know it’s ready when a toothpick comes out clean and the top is a beautiful golden brown.
This is the most exciting part! Let the cake cool in the pan for exactly 10 minutes. Run a knife around the edge, place your platter on top, and flip it quickly! I always hold my breath for a second, and Olivia always cheers when the pan lifts off to reveal those glossy berries.

Notes

Make it Ahead: This cake actually tastes even better the next day as the berry juices soak further into the crumb! Store covered at room temperature for 2 days.
Frozen Berries: If using frozen, don't thaw them first or they will bleed too much color into the batter.
Serving Tip: We love serving this warm with a big scoop of vanilla bean ice cream. The way it melts into the blueberry caramel is just perfection!

Nutrition