If you’re craving a classic treat, this blueberry upside down cake is just the thing. Moist cake filled with sweet blueberries creates a dish that’s perfect for any occasion, from a family dinner to a last-minute get-together.
This recipe solves soggy bottoms and sinking blueberries, providing clear steps for even baking, easy preparation, and retaining blueberry shape and texture during baking.
I remember the first time I baked one of these. I managed to spill half the blueberries in the process (oops!), but the magic of baking came through. This recipe solves the common problem of soggy bottoms by balancing flavors and ensuring a satisfying texture that won’t fall flat.
What makes this cake shine is how easy it is to whip up right at home. With only about 20 minutes of prep and just under an hour in the oven, you’ll have a delightful dessert ready to impress in no time.
If you’re looking for another delicious way to enjoy fruit in your baking, check out my Sourdough Blueberry Scones.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour used in the batter.
- The recipe contains eggs and butter, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets due to granulated and brown sugar content.
- The recipe suits dairy-free diets only when using 1/4 cup coconut oil instead of butter.
- The recipe is nut-free and safe for those with nut allergies.
Why You Will Love This Recipe
- Beautiful Presentation The vibrant blueberries form a stunning top layer after flipping the cake, making it a visual treat that’ll impress anyone sharing a slice.
- Flavor Kick The addition of lemon zest and ginger brightens the cake, creating a sunny taste that complements the sweetness of the juicy blueberries beautifully.
- Easy Prep With just a quick mix of ingredients and minimal effort in assembling, this recipe is approachable even if your baking skills are still developing.
- Freshness That Lasts Using frozen blueberries means you can whip up this dessert anytime, so it’s always ready when a craving hits or a celebration arises.
How to Make Blueberry Upside Down Cake
- Prep Time: 20 minutes
- Cool Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 slices (9-inch cake) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A balanced, flavorful blueberry upside-down cake with bright citrus and warm ginger elements.
Ingredients
Scale
-
- 3 large eggs
- 187 grams (6.6 oz) low-fat yogurt or skyr
- 165 grams (3/4 cup plus 2 teaspoons) granulated sugar, divided: 50 grams for blueberries, 115 grams for batter
- 63 grams (1/4 cup plus 1 tablespoon) dark brown sugar
- 150 grams (2/3 cup) olive oil
- 210 grams (1 2/3 cups) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon lemon zest (for batter)
- 1 teaspoon freshly grated ginger (for batter)
- 350 grams (12.3 oz) frozen blueberries *(no need to thaw)*
- 1 teaspoon lemon zest (for blueberries)
- 2 tablespoons lemon juice (for blueberries)
- 1 teaspoon freshly grated ginger (for blueberries)
- 50 grams (1/4 cup packed) turbinado sugar (for ginger sugar)
- 1 teaspoon freshly grated ginger (for ginger sugar)
Instructions
- Step 1: Preheat the Oven: Set a rack to the center of the oven and preheat to 350°F (177°C). Ensure the oven is fully warmed before baking to promote even cooking and texture.
- Step 2: Prepare the Blueberries: In a medium bowl, toss the frozen blueberries with 50 grams (1/4 cup) granulated sugar, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon freshly grated ginger. Toss gently to coat them evenly without breaking the berries. If blueberries break, fold gently with a spatula instead of whisking.
- Step 3: Emulsify Ingredients: In a separate bowl, whisk the 3 large eggs. Add 187 grams (6.6 oz) low-fat yogurt or skyr and the remaining 115 grams (1/2 cup) granulated sugar plus 63 grams (1/4 cup plus 1 tablespoon) dark brown sugar. Whisk together until fully combined and smooth.
- Step 4: Incorporate Olive Oil: While whisking constantly, gradually drizzle in 150 grams (2/3 cup) olive oil to create a smooth emulsion, which should look cohesive and glossy.
- Step 5: Mix Dry Ingredients: Add 210 grams (1 2/3 cups) all-purpose flour, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt to the wet mixture. Whisk until smooth but avoid overmixing. Stir in 1 teaspoon lemon zest and 1 teaspoon freshly grated ginger.
- Step 6: Layer Blueberries Evenly: Grease the 9-inch cake pan and line the bottom with parchment paper. Spread the coated blueberries in an even layer, pressing them closely together so the batter does not break through during baking.
- Step 7: Pour the Batter: Gently pour the batter over the blueberries in the pan. Pour slowly and carefully to maintain the integrity of the blueberry layer and avoid mixing batter with fruit.
- Step 8: Monitor Baking Time: Bake at 350°F (177°C) for 50-55 minutes. The cake is done when the top turns golden brown and a toothpick inserted into the center comes out clean. If not golden or toothpick is not clean after 55 minutes, bake an additional 5 minutes.
- Step 9: Cool Before Flipping: Allow the cake to cool in the pan for at least 15 minutes to help it hold its shape and release cleanly from the parchment.
- Step 10: Add Ginger Sugar: Carefully invert the cake onto a serving plate and gently pull off the parchment paper. Sprinkle 50 grams (1/4 cup) turbinado sugar mixed with 1 teaspoon freshly grated ginger evenly over the blueberries. Rub gently into the berries while the cake is still warm until the sugar melts and feels damp, creating a subtle crunch.
- Step 11: Final Touch: Sprinkle additional lemon zest over the top before serving for added brightness.
Notes
-
- Room Temperature: Store in an airtight container at room temperature for up to 2 days to preserve texture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days, which may slightly firm the cake without drying it out.
- Freezing: Wrap the cooled cake tightly with plastic wrap and aluminum foil, then place in a freezer bag for up to 3 months. Thaw at room temperature before serving.
- Press blueberries closely in the pan to prevent batter from sinking through and support the fruit layer during baking.
- If blueberries break during mixing, fold gently with a spatula to maintain their shape.
- Be patient when flipping; allow the cake to cool sufficiently to release cleanly and avoid breakage.
- If the ginger sugar does not stick, rub it into the berries immediately while the cake is still warm.
- To confirm doneness, look for golden brown top and a clean toothpick test.
- Reheat slices gently in a 300°F (149°C) oven for 5-7 minutes or until warmed through. Avoid microwaving to maintain texture.
- Serve with a scoop of vanilla yogurt or fresh whipped cream for creamy contrast.
- Pair with fresh fruit salad or chamomile tea to complement flavors.
- Use leftovers as toppings for blueberry pancakes or in yogurt parfaits.
- Drizzle warm honey or sprinkle cinnamon on slices. Garnish with fresh mint leaves for color.
- Use good quality all-purpose flour with 10-12% protein for optimal structure.
- Fresh or frozen blueberries are acceptable; frozen works well since they require no thawing and maintain moisture.
- Use unsalted butter softened to room temperature if substituting fat, though olive oil is the preferred fat for moisture and flavor.
- Choose high-quality granulated and brown sugars for best caramelization and moisture retention.
- Freshly grated ginger and lemon zest are important for the bright, warming spice profile. Use fresh for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Blueberries: Use fresh, plump blueberries for sweetness and moisture. Look for ones that are firm and deep blue, with a slight shine. Frozen berries can work in a pinch, but fresh gives the best flavor.
- Butter: You’ll need unsalted butter for the right balance of flavors. It adds a rich depth to your cake. Make sure it’s softened to room temperature for easy mixing.
- Granulated sugar: Regular granulated sugar provides sweetness and helps create a light texture. Choose a high-quality brand for best results, as it makes a difference in flavor and uniformity.
- Brown sugar: Light brown sugar brings in moisture and a hint of caramel flavor. If you don’t have it, you can use granulated sugar with a splash of molasses.
- All-purpose flour: Stick to good quality all-purpose flour for the right structure. Look for a brand with protein ranging from 10% to 12% for optimal texture.
- Baking powder: This is crucial for leavening, making sure your cake rises beautifully. Always check the expiration date to ensure it’s active.
- Eggs: One large egg adds moisture and binds the ingredients together. Use room-temperature eggs for smoother mixing and better incorporation.
- Vanilla extract: Good quality pure vanilla extract enhances the overall flavor. Avoid imitation vanilla for the best depth; you can even make your own if you have time!
Recipe Tips
- If blueberries break when mixing, gently fold them with a spatula instead of whisking to maintain their shape at the beginning of preparation.
- When batter sinks into the blueberries during baking, ensure they’ve been pressed closely into the cake pan before adding the batter for proper support.
- If the cake top isn’t golden brown after 55 minutes, bake for an additional 5 minutes while checking for doneness with a toothpick inserted in the center.
- When flipping the cake, cool it in the pan for at least 15 minutes to help it release cleanly from the parchment paper lining.
- If the ginger sugar doesn’t stick, gently rub it into the berries immediately after removing the parchment, while the cake is still warm, ensuring an even coating.
Serving Suggestions
Serve with a scoop of vanilla yogurt or fresh whipped cream for a creamy contrast. Pair with a fresh fruit salad or a simple chamomile tea.
Use to make breakfast dishes like blueberry pancakes or a morning parfait. Add to yogurt bowls or serve with granola for added texture.
Top with a drizzle of warm honey or a sprinkle of cinnamon. Garnish with fresh mint leaves for a touch of color and flavor.
Recipe variations
- You can use fresh blueberries instead of frozen for a slightly firmer texture and fresher flavor. Add 350 grams of fresh berries, sugar, lemon zest, and ginger as per the foundation recipe.
- Add a teaspoon of freshly grated ginger to the batter for an extra warm spice note. Either increase it to 1 1/2 teaspoons or reduce if you prefer mild ginger flavor.
- You can substitute low-fat yogurt with skyr or Greek yogurt to keep moisture and tenderness. Either plain or flavored yogurts work well in the 187-gram quantity.
- Double the recipe ingredients to bake in a 12-inch pan, adjusting the baking time to 65-70 minutes. This resembles sizing tips used for my blueberry cake donut recipe.
Save This Recipe!
How to Store?
To keep your blueberry upside down cake fresh and delicious, follow these storage tips:
Room Temperature: Store the cake in an airtight container at room temperature up to 2 days to maintain texture and flavor.
Refrigeration: Place the cake in an airtight container in the refrigerator up to 7 days, allowing slight firming without drying out.
Freezing: Wrap the cooled cake tightly with plastic wrap and aluminum foil, then store in a freezer bag up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Lemon Lavender Scones
- Strawberry Shortcake Cake Roll
If you enjoyed this Blueberry Upside Down Cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
