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!
More Blueberry Recipes
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Blueberry Upside Down Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 15.25 ounce box vanilla cake mix prepared
- ½ cup melted butter
- 1 ¾ cups packed brown sugar
- 1 ½ pints blueberries 3 cups, fresh or frozen
Things You’ll Need
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.
Nutrition
This post originally appeared here on November 4, 2014 and has since been updated with new photos and expert tips.
Amanda Davis
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Beth says
Hello! Do you thaw the blueberries first?
Amanda Davis says
Do not thaw the berries, add the frozen blueberries where indicated in the recipe :)
KMJ says
it was extremely too sweet to me as written…. I feel like the blueberry “topping” did not need any added sugar, but I went ahead and did it anyways.
I think the butter was too much? Or I did something wrong. Maybe it was the box cake mix, maybe I accidentally used too many blueberries (they were fresh not frozen) but once it was done it was impossible to get out of the baking dish,because the cake was swimming in butter/blueberry water. I was hoping once it cooled I could get it out but nope. It crumbled, so we left it in the baking dish. Not that big of a deal because it’s going to get eaten regardless if it is upside down or right side up, right???
when I make it again I think I will use less butter and probably no sugar at all for the blueberry topping, because we couldn’t taste enough blueberry, we only tasted sugar.
Twila Jourdan says
This cake was a hit so I am making it again !
kmj says
Mine didn’t turn out… I mean it tastes good but Mine is like burnt cake swimming in 2 inches of blueberry water 😭 and my cake was in there for barely 30 minutes and got burnt. Well what I consider burnt anyway. Super dark brown… :(
Naomi says
I made this cake for a small potluck dinner, very good flavor with the brown sugar caramelized flavor and berries, just the right sweetness. Everyone enjoyed the cake and the small group took the extra slices home.
Kelly says
I absolutely adore this cake, I’ve made it twice and will be making it again tomorrow. It’s delicious and not too sweet. I don’t do online reviews much but damn, for this cake I had to. Thank you for a delicious cake recipe.
Janet says
Can I put the prepared cake mix on the bottom and the blueberry mixture on top and then just store it in the glass baking pan? My pan has a lid and is perfect for storing cake or desserts just for the family.
Jeanne Moreland says
Could I use this recipe making upside down cupcakes?
Amanda Formaro says
We have not tested this ourselves, but I’m sure you could. Just be sure to adjust the baking time.
Lynn says
This cake is way too sweet! If I make it again I would use a fraction of the brown sugar. It’s not my favorite cake o ever made.
Kelly says
3rd time making this cake, I adore this cake. It’s perfect for me ❤
Kay-G says
Can I use blackberries instead of blueberries? Or do u have a blackberry cake recipe?
Amanda Formaro says
I have not tried that but I do believe you could use blackberries. Please let me know how it goes should you decide to try it!
Cyndi Kennedy says
Would this work in an iron skillet
Amanda Formaro says
This will make 2 9-inch skillet cakes or 1 13×9 :)
Cathy Braithwaite says
This cake is GREAT & so EASY to make. My one question is how should this be stored??
Amanda Formaro says
I would keep this in the refrigerator rather than on the counter if you have it for more than the first day.
Nicole says
Curious as to why you place the baking pan on a cookie sheet in step 1… Does the cookie sheet go into the oven as well?
Amanda Formaro says
Yes, just in csae there’s any spills. Plus it’s easier to remove from the oven :)
Anna says
Can two boxes of cake mix be used so it has more cake to blueberries?
Amanda Formaro says
I would just reduce the number of blueberries instead. If you use another box mix it won’t cook properly as the pan won’t be big enough etc.
Carol Cannon says
Don’t know why I never thought of Blueberries as a base for an upside-down cake. Pure brilliance. I’ve got a large bag of blueberries in my freezer that are screaming to be used. Guess what I’m making for New Year’s ….. thanks for the recipe. {:0)
Amanda Formaro says
Thanks Carol!
nura says
Hi this is Nura Any idea what can I replace for prepared batter cake.. Or how to prepare batter cake mix.
Amanda Formaro says
I have a homemade yellow cake recipe here https://amandascookin.com/my-birthday-cake-dedicated-to-the-memory-of-my-mother/
Amy [email protected] says
Blueberries + Cake = Total Deliciousness!