I have to admit, I don’t like fruit in my desserts. Especially, whole fruit. I’m not a huge fan of apple pie, cherry pie, peach cobbler etc. I don’t know why, it’s just not my thing. I took a chance with this Blueberry Upside Down Cake and I was pleasantly surprised.
I think the varying textures of this cake make me love it. First you have the topping, fluffy whipped cream. Then the crispy, sugary top (bottom) of the cake, a layer of baked blueberries and finally the soft, spongy cake layer on the bottom.
This blueberry upside down cake is incredibly easy to make and it feeds a small crowd. You can bake it in a round pie dish for a deeper cake also, you may just need to adjust the baking time by a couple minutes. You could also use fresh strawberries, raspberries, pineapple or blackberries in place of blueberries. I just bought a truckload of strawberries at the Farmer’s Park Market yesterday so I may try this with strawberries next. Enjoy!
Then, sprinkle the blueberries evenly over the top of the sugar mixture.
Spread the batter over the blueberries and smooth all over with a spatula.
Invert the cake (carefully) onto a serving platter.
Top with homemade whipped cream (recipe below).
- 1 1/4 cups fresh blueberries
- 3/4 cup brown sugar
- 1 stick (1/2 cup) unsalted butter, melted + 1 stick (1/2 cup) at room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup heavy cream
- 1 tsp vanilla
- 1 cup heavy cream
- 2 Tbsp sugar
- 2 tsp vanilla
- Preheat oven to 350°. Lightly butter a 9x13 baking dish. Set aside.
- Sprinkle the brown sugar evenly in the bottom of the pan. Pour 1 stick of the melted butter evenly over the brown sugar. Sprinkle blueberries over the top.
- Using an electric mixer on medium-high speed, beat together the remaining stick of room temperature butter and the sugar until creamy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition.
- Fold the flour, baking powder, baking soda and salt into the butter mixture. Stir in the cream and vanilla until smooth.
- Spoon the batter evenly over the blueberries and use a spatula to spread it all over. Bake until the top is golden and a toothpick inserted into the center comes out clean, about 35 minutes.
- Remove from the oven and allow to cool for about 10 minutes. Run a sharp knife around the edges of the pan to loosen it. Invert the cake onto a serving platter, tapping the bottom of the dish to help it release.
- To make whipped topping, whisk heavy cream on medium/high until fluffy and soft peaks have formed. Add sugar and vanilla and mix well. Spoon on top of warm cake and serve.
- Store in the refrigerator. This cake is just as good served straight from the fridge!