Berry Upside Down Cake Recipe

This Berry Upside Down Cake starts with a tender, moist vanilla flavored cake that’s topped with sweetened fresh plump blueberries and juicy strawberries. Simple to make and fun to decorate however you want, it’s perfect for celebrating all the red white and blue holidays like 4th of July and Memorial Day. It’s a light dessert that fits warm summer barbecues or every day picnics.

This post has been sponsored by Minerva Dairy, America’s oldest family owned creamery. The recipe below and all opinions are 100% my own.

Full cake on slate with decorations behind it.

Fourth of July is one of my favorite holidays. It not only has fantastic fireworks, the more big booms the better, but it’s a time for family get-togethers and lots of delicious food and drink. And nothing is better than a light summery dessert with loads of summer’s bounty like blueberries and strawberries after dinner. This upside down cake is easy to make and gets your creative side in gear. Pick out a red, white and blue pattern and lay it all out in the pan. Just look how awesome my spiral came out!

Closeup of slice on server with star filled with strawberries and sparkler streamers in back.

This cake uses simple pantry staples and one of the best tasting butters on the market, Minerva Dairy unsalted butter. This dairy has been around for more than 125 years and has been passed down through 5 generations. They make their butter from pasture-raised cow milk and it is always comprised of 85% butterfat. How can you do better than that? Check out Minerva Dairy to see how dedicated they are to making  their product a slice of creamy heaven. 

Bite on fork on white plate.

I was always intrigued by upside down cakes and, with all the deliciously fresh berries of the season, it seemed like a good time to try it out. This cake only takes a few steps but the quality of the ingredients makes all the difference. The higher fat content in both the yogurt or sour cream and creamer along with Minerva Dairy’s high quality butter, makes this cake come out super moist and tender. Believe me, you won’t want to stop eating it once you start. (I wonder how I know that? lol) Just check out all the goodness in that bite above!

Want to check out more of Minerva Diary products? They also carry a wonderful sea salt butter I used in my Chocolate Peppermint Marble Cake as well as a flavorful herb butter that goes great on grilled steaks. Oh, and did I mention the pumpkin butter and maple syrup butter? Can’t wait to get my hands on those!

Slice taken out of cake with Minerva butter package on slate.

This easy recipe works for almost any type of fruit too. You can make it with berries, the traditional pineapple, or opt for peaches (which I’m sure all my fellow Georgians will want to try). But for the patriotic holidays coming up, blueberries and strawberries fit the bill. Now check out how easy it is with the step-by-step photos and directions below.

Frequently asked questions

What exactly is upside down cake?

It is a cake that is baked in one pan starting with fruit on the bottom. After baking, it is turned upside down on a serving plate so the fruit is now on top.

How do you flip an upside down cake?

Let the cake cool for about 10-15 minutes then run a knife around the outside edges to loosen any cake that has stuck to outside. Place a serving platter on top of the pan and, using potholders, flip the plate and pan together quickly. Remove the pan and voila – upside down cake!

How do you keep the cake from getting soggy?

Make sure the fruit is patted dry so as not to add extra liquid to the topping.

The cake can also turn soggy if it is not baked long enough. Leave this in the oven about 50 minutes then test. 

This cake is best eaten soon after making and before placing in refrigerator. The moistness in the refrigerator can cause the cake to get soggy.

Do I need to refrigerate this cake?

Yes, if keeping for more than a few hours it must be refrigerated. As stated above, it tends to get soggy after being refrigerated so make sure to make it the same day as serving and it can keep up to 2-3 hours on the counter.

Quick tips

  • To make the most tender cake, make sure to use full fat yogurt or sour cream as well as full fat creamer.
  • I used a vanilla yogurt with cinnamon and the extra flavor it added was delicious.
  • Line the bottom of the pan with parchment paper for ease of removal. It will also help to keep the fruit design in place.


Fruit Topping Steps

Steps to make fruit topping.

  1. Gather ingredients – Minerva Dairy butter, brown sugar, strawberries and blueberries. (photo 1)
  2. Melt butter and pour into bottom of cake pan. (photo 2)
  3. Sprinkle light brown sugar over butter evenly. (photo 3)
  4. Place berries in your preferred design. I did a spiral with the blueberries and filled it in with the diced strawberries. You could also do it in rows or pie slices and make a nice red and blue pattern. Set aside. (photo 4)

Cake Batter Steps

Steps to make upside down cake batter.

  1. Gather ingredients for cake batter. Make sure butter and egg are at room temperature. (photo 1)
  2. In a mixing bowl, cream butter and both sugars for about 2 minutes. (photo 2)
  3. Continue beating and add egg and vanilla extract. Mix well. (photo 3)
  4. Continue beating as you add yogurt/sour cream and creamer. (photo 4)
  5. Combine flour, baking powder and salt in small bowl. (photo 5)
  6. Add to batter and mix just until blended so as not to toughen cake. (photo 6)

Placing batter on top of fruit design .

  1. Spoon batter carefully over fruit pattern. (photo 7)

Ready to bake and baked cake.

  1. Smooth batter to edges trying not to dislodge fruit. (photo 8)
  2. Bake for 50 minutes. Insert a toothpick in center to check for doneness. If it comes out mostly clean with just a few crumbs it is done. Let cool for 10 minutes on wire rack. (photo 9)

Cake turned out of pan with fruit on top.

To finish, place a platter on top of cake pan. Carefully, using pot holders, grab both platter and cake pan and turn over. Lift pan off and let cool for at least 30 minutes. If any fruit sticks to pan, just take off and place back on cake.

This is a moist delicious dessert to serve at your 4th of July picnic, potlucks and easy enough to make for an everyday treat. It’s a fresh summer dessert that is light enough to serve and enjoy in the hot days ahead. And I can even admit to having a slice for breakfast too. 🙂 Enjoy!

More fruity dessert recipes

Patriotic Parfaits – These red, white and blue delights are filled with layers of fresh blueberries, sweet strawberries, angel food cake and whipped cream. 

Strawberry Margarita Crisp – Sweet, fresh  strawberries topped with a crispy macaroon crumb topping and sliced almonds make this Strawberry Margarita Crisp the perfect summer dessert. 

Blueberry  Galette – An easier than pie dessert  with fresh juicy blueberries, sweetened with sugar & sprinkled with lemon juice then baked into a golden flaky pie crust.

Love quick & easy recipes? Follow me on Instagram, Facebook, Pinterest & Twitter for all the latest recipe inspiration! Plus join my email list here and receive a free e-book.


Closeup of slice on server with star filled with strawberries in back.

Berry Upside Down Cake

5 from 14 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 10 servings
Calories: 273kcal
Author: Linda Warren



  • 2 Tablespoons butter melted
  • 1/3 cup light brown sugar
  • 1 cup blueberries
  • 1 cup strawberries diced


  • 1/3 cup Minerva Dairy unsalted butter
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup vanilla yogurt or sour cream (I used a vanilla cinnamon yogurt which was excellent)
  • 1/3 cup vanilla coffee creamer
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt


  • Preheat oven to 350 degrees. Grease a 10” round cake pan with butter or nonstick spray. Cut parchment paper to fit bottom and place in pan.


  • Melt butter and pour into bottom of cake pan.
  • Sprinkle light brown sugar over butter evenly.
  • Place berries in your preferred design. I did a spiral with the blueberries and filled it in with the diced strawberries. You could also do it in rows or pie slices and make a nice red and blue pattern. Set aside.

Cake Batter

  • In a mixing bowl, cream butter and both sugars for about 2 minutes.
  • Add egg and extract and mix well.
  • Continue beating as you add yogurt/sour cream and creamer.
  • Combine flour, baking powder and salt in small bowl. Add to batter and mix just until blended.
  • Spoon batter gently over fruit so as not to dislodge them. You want to keep that nice pattern. Smooth carefully.
  • Bake for 50 minutes. Check at the 35 or 40 minute mark to see if the cake is getting too brown. If it is, cover with aluminum foil for remainder of baking time.
  • Note: Don’t worry if it sticks to the cake a little as the top will become the bottom when it is done.
  • Test to make sure the cake is done by inserting a toothpick in center. If it comes out mostly clean with just a few crumbs the cake is done.
  • Remove from oven and place on wire rack to cool for 10-15 minutes.
  • Place serving plate on top of pan and, holding sides of cake pan and dish, flip over so fruit is on top.
  • Gently lift off cake pan and allow to cool.
  • Prior to serving decorate with whipped cream. You can also add some additional berries and sprig of mint if desired.
  • Note: This cake is best served 1-2 hours after baking and before refrigerating.


This cake will keep 3 days in the refrigerator. Freezing is not recommended.


Calories: 273kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 160mg | Potassium: 166mg | Fiber: 1g | Sugar: 26g | Vitamin A: 339IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 1mg
Berry Upside Down Cake Recipe