Juicy Blueberry Upside Down Cake (Printable)

Moist vanilla cake with caramelized blueberry topping, perfect for summer desserts

# What You'll Need:

→ Blueberry Topping

01 - 1/2 cup granulated sugar
02 - 1/4 cup unsalted butter, melted
03 - 2 cups fresh blueberries
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 Make It:

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 bottom of the prepared pan. Sprinkle evenly with sugar. Distribute blueberries over the sugar and drizzle with lemon juice. Set aside.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Mix in half of the dry ingredients, then add sour cream and milk. Stir in the remaining dry ingredients until just combined; do not overmix.
06 - Carefully spoon the batter over the blueberry layer and smooth the top.
07 - Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then run a knife around the edge. Place a serving plate over the pan and invert to release the cake. Remove parchment paper. Allow to cool for at least 20 minutes before slicing and serving.

# Expert Hacks:

01 -
  • The caramelized blueberry topping creates this incredible jammy layer that seeps into the warm cake
  • It looks impressive but comes together faster than most cakes because you dont need any frosting
  • The sour cream keeps everything incredibly moist so it stays fresh for days
02 -
  • Let the cake cool exactly 10 minutes before flipping or the blueberries will not set properly
  • Do not overmix the batter or the cake will become dense instead of tender
  • Frozen blueberries must be thawed and drained or the extra water will make the cake soggy
03 -
  • Use a light colored pan to prevent the bottom from overcooking before the center is done
  • Sprinkle a little extra sugar over the blueberries before adding the batter for extra crunch

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