A perfect summer dessert. The cake is moist and just sweet enough to really showcase the flavor of the blueberries. This is a variation of the Cranberry Upside Down Cake that I made in December.
Gather up your ingredients. Remember to do this a bit before you want to start baking because everything needs to be at room temperature. Here’s what you’ll need:
2 sticks butter, very soft at room temp.
1 cup brown sugar
2 cups blueberries, fresh or frozen (if frozen, thaw and drain them) at room temp.
1 cup white sugar
1 egg yolk, plus 2 whole eggs at room temp.
2/3 cup sour cream, at room temp.
1 tsp. vanilla
1/2 tsp. salt
1 3/4 cup cake flour (or White Lily Flour, not self-rising)
1 tsp. baking powder
1/4 tsp. baking soda
1. Preheat oven to 350 degrees and put the rack in the lower third of the oven.
2. Lightly butter the bottom and sides of a 9″ cake pan that is at least 2 1/2″ deep. I’ve also used a 10 1/2″ iron skillet and a 9 1/2″ pie plate because I don’t have a 9″ cake pan.
3. Put 1 1/2 sticks of the butter in a large bowl. With a wooden spoon cream the butter with the white sugar and the egg yolk. Switch to a whisk and stir in the whole eggs one at a time. Whisk until the sugar begins to dissolve and the batter looks smooth. Mix in the sour cream, vanilla and salt.
4. Sift the flour, baking powder and baking soda into the wet ingredients. Or, if you’re like me and don’t own a sifter just run a fork through the dry ingredients and then add them to the wet. Stir to combine. The batter will be satiny.
5. Put the 1/2 stick of butter in the pan and set it in the oven to melt. Pull it out and stir the brown sugar into it. Pat the mixture out in the bottom of the pan as evenly as you can. Put the berries on top of the brown sugar/butter mix. Pour the batter on top of the berries. Bake in the lower third of the oven for 50-60 minutes. Cool 5-10 minutes and then dump it out on a plate. Enjoy!
My mom made this cake with peaches and said it turned out very good. I’ll have to try that version next.
I love blueberry recipes! Thanks for this one.
I love this idea. It looks so pretty, so moist, and so delicious!
Oh My WORD. This looks tasty. I have frozen blueberries to use too!
This looks like a delicious way to enjoy blueberries!
This looks and sounds delicious! I love all the wonderful summer fruit.
I really love blueberries with cakes! I haven’t tried to make a blueberry upside down yet. I bet the sour cream makes it moist.
So, I was on your blog yesterday looking for your “vacation food” post – which I found and used for the Stuffed Shells recipe. Thanks for that, by the way! I made the shells and froze them – all ready to take with us on vacation next week!
Well, while I was here, I saw your Blueberry Upside Down Cake recipe, which looked SCRUMPTIOUS, and I felt compelled to make it right away. I’m telling you, I’m not really even a ‘sweet’ person, but it looked too good to pass up. Well, it was SOOOOOO FABULOUS. OMG. We couldn’t get enough!! My husband said that I am banned from making any dessert that good ever again! Ha – because he is unable to resist it! 🙂 So, thank you, thank you, THANK YOU for a fantastic recipe!!
I love blueberries in baked goods. The cake looks delicious!
In light of the fact that I am just inlove with anything that contains blueberries or has to do with blueberries (such as going BB picking) I can NOT wait to make this cake!!!! I do have a boat load of frozen bb’s that I will definitely be diving into so that I can make your lovely cake. Thanks!!! 🙂
I have so many frozen blackberries that my husband grew last summer and I don’t really like them or know what to do with them. Should I try this recipe?
I haven’t tried this with blackberries, but I think it would be good. You might try a blackberry cobbler to se them. Or blend in smoothies.