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How many times have you had a pineapple upside down cake and wondered how that cake would be with other fruit? Well, I’m here to tell you this blueberry upside down cake is every bit as refreshing and tasty as its pineapple cousin! And for bonus points – this is a cake mix recipe! Yep, I made this delicious blueberry cake using cake mix. Cake mix recipes for the win!

Indeed, this blueberry cake would be delicious for a brunch or a potluck. Truly, this is a rather light cake without a heavy frosting or cream topping. Also, my recipe makes two nine-inch layers which can be sliced separately. Basically, you will have two small blueberry cakes. The cakes can be sliced into thin slices.

Possibly, you could make this blueberry upside down cake with frozen blueberries which have been thawed. However, I have not attempted that method, only using fresh blueberries for this particular blueberry cake recipe. In this house, we are all big fans of blueberries. I’m hoping to crank out and test a few more blueberry recipes this summer after we go on our summer berry-picking adventure.

Blueberry Upside Down Cake Using Cake Mix – Cake Mix Recipes

No doubt, I’m a big fan of cake mix recipes as you can tell by my pumpkin spice poke cake, chocolate cake recipe and butter pecan praline poke cake (my most popular recipe)! Over on my second food blog, I have a tasty lemon strawberry poke cake from a cake mix. Cake mixes have come so far over the years. However, I still doctor my cake mix up a little. It’s pretty easy to do by just swapping out and doubling the oil for butter, adding a couple extra eggs, and switching the water for milk. This blueberry cake has a light and buttery texture with these modifications to the cake mix base. I started this cake mix recipe with Betty Crocker yellow cake mix. However, I feel pretty certain any name-brand cake mix would work just fine. Betty Crocker just happens to be what I bought at the store. My picture below is missing the eggs.

First, you make the cake mix with the substitutions as described in the recipe card below. Next, you spray two nine-inch cake pans with Pam or a similar spray.

Then, in a saucepan, you will make a caramelized sauce out of butter and brown sugar.

To continue, divide the brown sugar sauce in half, pouring half into each cake pan. Try to spread it around as best you can. Next, divide the blueberries in half and drop them onto the sauce.

Then, divide the cake batter, pouring half into each pan.

Bake the cakes in the oven, according to the directions on the cake box. My cake baked up a bit dark as you will see in the picture. Don’t be like me. Read. Dark cake pans typically take a little less heat in the oven than shinier pans or glass pans. I forgot this and baked mine at 350 when I should have used 325.

When the cakes appear to be pulling in a bit from the edges and are evenly browned on top, pull them out. Insert toothpicks or a fork to double check. If much goo comes out on the toothpick from the center of the cake, it is not quite done. Leave the cakes in the pans to cook for 15-20 minutes.

Then, place a large platter or plate over the pan and carefully flip it all over. It’s a good idea to leave the upside down cake pan resting on the cake for a bit to help the cake ease loose of the pan. This also ensures you don’t lose a lot of topping on the pan.

Allow the cake to cool a while before serving.