This easy blueberry upside down cake is simple to make with cake mix, blueberries, brown sugar, and butter. The caramelized berry topping makes it extra special adding tons of moisture and flavor over a tender cake base.
Why this recipe works
In the sea of pineapple, peach, and raspberry upside down cake emerges this vibrant blueberry upside down cake. The caramelized blueberries speckled overtop a super soft cake create a blast of subtle sweetness with sticky brown sugar and plump berries. This cake is crazy easy to make in a baking dish and great for parties year-round. It’s a tried and true recipe I’ve been making since 2014.
This blueberry version comes out of the pan a lot easier than other upside down cakes I have made. Not sure if it’s because blueberries are so much smaller or what the reason is, but it’s another checkmark on the list of why this cake is one of our favorite variations to make.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – What makes this such an easy recipe is the fact that it uses a cake mix. You can use yellow, white, French vanilla, and even lemon cake mix. Prepare the cake mix according to package instructions (which means you’ll also need the ingredients on the back of the box).
BLUEBERRIES – Fresh or frozen blueberries can be used in this recipe.
How to Make Blueberry Upside Down Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F. Place a 13×9 baking dish onto a cookie sheet.
- Prepare the batter for the cake mix according to the box directions. Set aside.
- Cut up butter and place it in the baking dish. Place baking dish in preheated oven for 3-4 minutes, or until butter has melted. Remove from oven.
- Sprinkle melted butter with brown sugar and use a fork to evenly distribute. Pour blueberries on top of brown sugar and spread around in an even layer.
- Pour prepared cake batter over the blueberries.
- Bake in 350°F oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan, then turn out on to large flat plate or cutting board.
Frequently Asked Questions & Expert Tips
Store the fully cooled cake in an air-tight container kept at room temperature for up to 2 days or in the refrigerator for up to 5. Do not cover the cake until it reaches room temperature, otherwise, the cake will sweat and become soggy.
Yes, you can freeze the baked and fully cooled cake for up to 2 months. Wrap the cake well in plastic wrap followed by a layer of aluminum foil.
Yes, absolutely. You can prepare, bake, and store the cake at room temperature (covered) a day in advance. When preparing ahead, I like to cut the cake into slices and pop them into an air-tight container or cake carrier.
Serving Suggestions
Optionally garnish the cake slices with a dollop of whipped cream or gently warm it up and serve with a scoop of vanilla ice cream. Because this cake can be made with fresh or frozen berries, you can enjoy it year-round during the holidays, for special occasions, or just because.
I turned my cake out onto a wood cutting board, but a large platter would be great if you’re entertaining and presentation is important. Enjoy!
Ingredients
- 15.25 ounce box vanilla cake mix prepared
- 1/2 cup melted butter
- 1 3/4 cups packed brown sugar
- 1 1/2 pints blueberries 3 cups, fresh or frozen
Things You’ll Need
- 13×9 baking dish
- Baking sheet
Before You Begin
- You can use yellow, white, French vanilla, and even lemon cake mix for this recipe. Prepare the cake mix according to package instructions (which means you will also need the ingredients listed on the back of the box).
- Fresh or frozen blueberries can be used here.
Instructions
- Preheat oven to 350 F. Place a 13×9 baking dish onto a cookie sheet.
- Prepare the batter for the cake mix according to the box directions. Set aside.
- Cut up butter and place it in the baking dish. Place baking dish in preheated oven for 3-4 minutes, or until butter has melted. Remove from oven.
- Sprinkle melted butter with brown sugar and use a fork to evenly distribute. Pour blueberries on top of brown sugar and spread around in an even layer.
- Pour prepared cake batter over the blueberries.
- Bake in 350°F oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan, then turn out on to large flat plate or cutting board.
Expert Tips & FAQs
- Store the fully cooled cake in an air-tight container kept at room temperature for up to 2 days or in the refrigerator for up to 5. Do not cover the cake until it reaches room temperature, otherwise, the cake will sweat and get soggy.
- You can freeze the baked and fully cooled cake for up to 2 months. Wrap the cake well in plastic wrap followed by a layer of aluminum foil.
- Prepare, bake, and store the cake at room temperature (covered) up to a day in advance. When preparing ahead, I like to cut the cake into slices and pop them into an air-tight container or cake carrier.
