This Martha Stewart Blueberry Upside Down Cake is a buttery and fruity recipe, which includes brown sugar caramel and fresh blueberries. It’s a no-fuss take on the classic, ready in about 1 hour and 20 minutes.
Martha Stewart Blueberry Upside Down Cake Ingredients
- 1/3 cup brown sugar
- 2 tablespoons butter
- 1 1/2 cups blueberries
- 2 eggs, separated
- 3/4 cup sugar
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
How To Make Martha Stewart Blueberry Upside Down Cake
- Preheat and make topping: Preheat oven to 350°F. In a small saucepan, melt brown sugar and 2 tablespoons butter until combined.
- Prep pan and layer blueberries: Spray a 9-inch cake pan with cooking spray. Pour the sugar-butter mixture into the bottom. Add blueberries in a single layer on top.
- Beat egg whites: Separate eggs. Beat egg whites until stiff peaks form. Set aside.
- Cream butter and sugar: In a large bowl, cream 1/2 cup butter and 3/4 cup sugar until fluffy. Add egg yolks and vanilla; beat well.
- Mix dry ingredients: In another bowl, whisk flour, baking powder, and salt together.
- Combine batter: Add dry ingredients to the creamed mixture, alternating with milk. Fold in beaten egg whites gently until fully incorporated.
- Bake the cake: Pour thick batter over blueberries in the prepared pan. Spread evenly. Bake for 55–60 minutes or until center is cooked.
- Cool and invert: Let cool in pan for 15 minutes. Invert onto a serving platter but keep the pan on top for another 5–10 minutes to allow blueberries to soak in.
Recipe Tips
- Why is the batter so thick? This is normal for upside down cakes—it helps hold the fruit in place.
- Can I use frozen blueberries? Yes, just thaw and drain well before using.
- Why leave the pan on after flipping? It helps the blueberry topping fully absorb into the cake.
- How to check for doneness: Insert a toothpick in the center; it should come out clean.
- What pan size is best? A 9-inch round cake pan works perfectly.
What To Serve With Blueberry Upside Down Cake
This cake is great on its own or paired with:
- A dollop of whipped cream
- Vanilla bean ice cream
- Fresh lemon zest on top
- Warm blueberry compote
How To Store Blueberry Upside Down Cake
Room Temperature: Store loosely covered for up to 2 days.
Refrigerate: Keep covered in the fridge for up to 5 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw at room temperature.
Blueberry Upside Down Cake Nutrition Facts
- Calories: 290 per slice
- Carbohydrates: 41g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 65mg
- Sodium: 228mg
- Fiber: 1g
- Sugar: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use other fruits instead of blueberries?
Yes, try raspberries, blackberries, or sliced peaches.
Why do I beat the egg whites separately?
It adds lightness and volume to the dense batter.
Do I need to line the pan?
No, a generous coating of nonstick spray works well.
Can I serve it warm?
Yes, this cake is delicious slightly warm or at room temperature.
Try More Recipes:
- Martha Stewart Blueberry Pound Cake
- Martha Stewart Blueberry Lemon Coffee Cake
- Martha Stewart Blueberry Lemon Bundt Cake
Martha Stewart Blueberry Upside Down Cake
Description
A classic upside-down cake made with caramelized blueberries and a fluffy vanilla cake base.
Ingredients
Instructions
- Preheat oven to 350°F.
- Melt brown sugar and butter. Pour into greased 9-inch pan and top with blueberries.
- Beat egg whites to stiff peaks.
- Cream butter and sugar, then add yolks and vanilla.
- Mix in dry ingredients alternating with milk.
- Fold in egg whites gently.
- Pour batter into pan and bake 55–60 minutes.
- Cool 15 minutes. Invert and let sit 5–10 minutes before lifting pan.