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!
Start with a mixture of butter and brown sugar in the bottom of the pan. This will create the slightly crispy, sugary layer around the blueberries. 
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.
Bake until golden . Let it cool for about 10 minutes and then run a sharp knife around the edges to help loosen it from the pan. 
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!
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