I love baking and I love to share. My Caramelized Blueberry Upside Down Cake is a warm treat that fills the house with a sweet, jammy smell and makes people smile. I often pair the cake with other easy desserts like the Chocolate Cherry Upside Down Cake when I host friends.

Dad James taught me to watch the pan and take care with heat. Mom Eva liked it warm with cream. My sister Jennifer always asks for a second slice.

Gathering Your Ingredients

2 cups fresh blueberries
1 cup sugar
1/2 cup butter
1/2 cup brown sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 eggs
1 teaspoon vanilla extract

The Tools That Help

I like to keep my tools simple. You need a medium saucepan, a mixing bowl, a whisk or fork, a spatula, and a round cake pan. A reliable oven thermometer helps when your oven runs hot or cold. I also use a cooling rack to let the cake rest before I flip it.

A springform pan can make flipping easier, but a regular round pan works fine. If you want a neat top after you flip the cake, I use a thin knife to loosen the edges. For batter that mixes smoothly, use a rubber spatula and fold gently. For more on other upside down cake tricks and a full guide, I often read the ultimate guide to cranberry pineapple upside down cake for ideas I can adapt.

The Step-by-Step Process

Preheat the oven to 350°F (175°C) and grease a round cake pan.
Melt the butter in a small saucepan and stir in the brown sugar until it dissolves.
Pour the caramel mixture into the bottom of the greased pan and spread it evenly.
Arrange the fresh blueberries over the caramel in a single layer.
Whisk the flour, sugar, baking powder, and salt in a mixing bowl.
In a separate bowl, mix the milk, eggs, and vanilla until smooth.
Pour the wet mix into the dry mix and stir until just combined.
Pour the batter gently over the blueberries and smooth the top.
Bake the cake for 30 to 35 minutes until a toothpick comes out clean.
Let the cake cool for a few minutes in the pan so the caramel firms up slightly.
Run a knife around the edge of the pan to loosen the cake.
Place a plate over the pan and invert the pan to release the cake onto the plate.
Serve the cake warm so the caramel shines and the berries feel soft.

Lighter, Healthier Touches

I like to make small swaps when I want a lighter cake. Use low fat milk or a milk alternative to cut calories. You can lower the sugar by a little, and the cake still tastes good because of the caramel and berries. I also sometimes add a few oats to the batter for a tiny boost of fiber. For a protein boost after a long hike, try a small side of blueberry cheesecake protein bites as a snack and keep the cake for sharing.

When I cut sugar, I taste the batter and the caramel base before baking. If the caramel tastes thin, I let it cook a minute longer on low heat until it coats the spoon. For more fiber, swap one quarter cup of flour for ground oat flour. The cake will be a touch denser but still moist.

Perfect Pairings

This cake goes well with plain whipped cream or a scoop of vanilla ice cream. I also like it with a spoon of thick Greek yogurt for a tangy contrast. Serve a small cup of strong coffee or a milky tea with the cake. For a brunch table I bring simple roasted nuts and sliced fruit. The caramel and warm blueberries match plain yogurt and honey too. I like to add a few fresh mint leaves for color and a mild fresh taste.

If you want a bright contrast, serve citrus segments on the side. A slice of the cake with orange or grapefruit feels fresh and not too sweet. For a richer pairing, pour a thin drizzle of warm chocolate sauce on the plate for those who want extra indulgence.

Common Stumbles to Avoid

I watch for a few things when I make this cake. Use fresh, firm blueberries. If the berries are soft and watery the caramel can thin out. Do not overmix the batter. Stir only until the flour disappears. Overmixing makes the cake tough.

Check your oven temperature with a thermometer. If your oven is too hot the top can brown too fast and the center may stay wet. If the caramel looks too soft after you pour it into the pan, let it cool a minute so it firms slightly before adding the berries. When you invert the cake, do it over a large plate and be steady so the caramel does not spill.

Storing Your Creation

I store the cake at room temperature for up to two days if I cover it with a cake dome or a loose tent of foil. For longer storage, place slices in an airtight container and keep them in the fridge for up to five days. Reheat slices in a warm oven for a few minutes or microwave a short time until warm. The cake keeps best when you warm it slightly before serving so the caramel loosens and the berries taste fresh.

If you freeze slices, wrap each slice in plastic wrap and then in foil. Freeze for up to two months. Thaw the slice in the fridge overnight and warm it in a low oven to bring back the soft texture. I do not freeze a whole cake with the caramel on top because it can change texture when thawed.

A Final Warm Word

I love how this Caramelized Blueberry Upside Down Cake brings people together. It is simple to make and gentle to share. When I bake it I think of small moments at the table and the warm smiles that follow.

Answering Your Questions

Can I use frozen blueberries for Caramelized Blueberry Upside Down Cake?

Yes, you can use frozen blueberries for Caramelized Blueberry Upside Down Cake. Thaw them and pat them dry first so they do not release too much juice into the caramel. If they are very wet, place them on paper towels and press gently before arranging them in the pan.

What is the best way to get a golden caramel for Caramelized Blueberry Upside Down Cake?

The best way to get a golden caramel is to melt the butter and brown sugar over low heat and stir often. Cook until the sugar has dissolved and the mix looks smooth. Do not let it burn. It should coat a spoon and feel a little thick before you spread it in the pan.

What should I do if my Caramelized Blueberry Upside Down Cake sticks to the pan?

If the cake sticks when you flip it, let it cool a bit longer and run a thin knife around the edge. Place the plate on the pan firmly and flip in one steady move. If some fruit clings to the pan, use a spatula to ease it out and press it back into place on the top of the cake.

Caramelized Blueberry Upside Down Cake

Author: sarah
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A warm, sweet cake filled with caramelized blueberries that brings joy to any gathering.

Ingredients

Scale

2 cups fresh blueberries
1 cup sugar
1/2 cup butter
1/2 cup brown sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 eggs
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and grease a round cake pan.
Melt the butter in a small saucepan and stir in the brown sugar until it dissolves.
Pour the caramel mixture into the bottom of the greased pan and spread it evenly.
Arrange the fresh blueberries over the caramel in a single layer.
Whisk the flour, sugar, baking powder, and salt in a mixing bowl.
In a separate bowl, mix the milk, eggs, and vanilla until smooth.
Pour the wet mix into the dry mix and stir until just combined.
Pour the batter gently over the blueberries and smooth the top.
Bake the cake for 30 to 35 minutes until a toothpick comes out clean.
Let the cake cool for a few minutes in the pan so the caramel firms up slightly.
Run a knife around the edge of the pan to loosen the cake.
Place a plate over the pan and invert the pan to release the cake onto the plate.
Serve the cake warm so the caramel shines and the berries feel soft.

Notes

For a lighter cake, use low fat milk or add oats for extra fiber.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

Keywords: cake, upside down cake, blueberry, dessert, baking