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4-Ingredient Blueberry Upside Down Cake

A luscious upside-down cake featuring a caramelized blueberry topping and a fluffy yellow sponge base. Made easy with a boxed cake mix hack.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Topping Layer
  • 0.25 cup unsalted butter melted
  • 0.5 cup brown sugar packed
  • 2.5 cups blueberries fresh or frozen
Cake Layer
  • 1 box yellow cake mix 15.25 oz
  • water/eggs/oil as required by box mix

Equipment

  • 9-inch Round Cake Pan
  • Mixing bowl
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Pour melted butter into the bottom of a 9-inch round cake pan.
  3. Sprinkle brown sugar evenly over the butter.
  4. Distribute blueberries evenly over the sugar mixture.
  5. Prepare yellow cake mix according to box instructions (combining mix, water, oil, and eggs).
  6. Pour cake batter gently over the blueberry layer.
  7. Bake for 40-50 minutes until a toothpick comes out clean.
  8. Cool in pan for exactly 10 minutes.
  9. Run a knife around the edges and flip onto a serving plate.

Notes

Do not wait longer than 10 minutes to flip, or the caramel will stick to the pan.