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.
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!
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.
I was always intrigued by upside down cakes. 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 Dairy products? They also carry a wonderful sea salt butter I used in my Chocolate Mint 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!
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.
Jump to: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 for about 50 minutes then test.
This cake is best eaten soon after making and before placing it in the 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 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.
Directions
Fruit Topping Steps
- Gather ingredients - Minerva Dairy butter, brown sugar, strawberries, and blueberries. (photo 1)
- Melt butter and pour it into the bottom of the cake pan. (photo 2)
- Sprinkle light brown sugar over butter evenly. (photo 3)
- 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
- Gather ingredients for the cake batter. Make sure butter and egg are at room temperature. (photo 1)
- In a mixing bowl, cream butter and both sugars for about 2 minutes. (photo 2)
- Continue beating and add egg and vanilla extract. Mix well. (photo 3)
- Continue beating as you add yogurt/sour cream and creamer. (photo 4)
- Combine flour, baking powder, and salt in a small bowl. (photo 5)
- Add to batter and mix just until blended so as not to toughen cake. (photo 6)
- Spoon batter carefully over the fruit. (photo 7)
- Smooth batter to edges trying not to dislodge the fruit. (photo 8)
- Bake for 50 minutes. Insert a toothpick in the 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 a wire rack. (photo 9)
To finish, place a platter on top of the 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 the pan, just take it off and place it back on the 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 Parfait - This red, white, and blue delight is filled with layers of fresh blueberries, sweet strawberries, angel food cake and whipped cream.
Strawberry Crisp - Sweet, fresh strawberries topped with a crispy macaroon crumb topping and sliced almonds make this the perfect summer dessert.
Rustic 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.
Lemon Cake Balls are covered in white chocolate and decorated for the season. You can make these sweet dessert balls with strawberry, blueberry, or your favorite fruit flavor.
Summer Berry Trifle has strawberries, blueberries, and a fluffy cheesecake layer.
Find lots more fruit dessert recipes here on 2CM!
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Recipe
Ingredients
Topping
- 2 Tablespoons butter melted
- ⅓ cup light brown sugar
- 1 cup blueberries
- 1 cup strawberries diced
Cake
- ⅓ cup Minerva Dairy unsalted butter
- ½ cup sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup vanilla yogurt or sour cream (I used a vanilla cinnamon yogurt which was excellent)
- ⅓ cup vanilla coffee creamer
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- 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.
Topping
- 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.
Notes
Nutrition
This post has been updated and was first published on June 21, 2020.
Liz says
Is there a substitute for the coffee creamer? A bit more sour cream? Thanks!
Liz
Linda Warren says
The coffee creamer adds the liquid as well as more vanilla flavor. I would just substitute 1/3 cup cream, half and half, or milk mixed with 1/2 teaspoon vanilla extract.
Cass says
Love this recipe! I was wondering how you kept the colors of the berries so vibrant after baking? Mine blend together into a purple color.
Linda Warren says
Thank you! I love this recipe too! As to the colors, I do use fresh berries, ones that are firm and not overripe, and make sure they are completely dry when I place them in the pan. I've never had a problem with them keeping their color when I follow those few tips. Hope yours works out well the next time.
Coralia Varga says
Such delicious cake! Perfect for summer too as it's very refreshing
Kathryn Donangelo says
This is so cute!! I love this idea and also looks so delightful too. I love the spin of berries instead of pine apple 🙂
Linda Warren says
Thanks! I loved the berries in it even more than I do when I make the pineapple version.
Elaine says
What really makes this recipe a special one for me is the topping. Those delicious blueberries are something! Not to say about the all-time winner - strawberries. Can't wait to try it!
Nicoletta De Angelis Nardelli says
Such a lovely cake! It seems so moist and delicious and wonderfully fruity!
Veronika says
This cake looks absolutely delicious! It will be perfect for July 4th celebration! Thanks for the idea!
Linda Warren says
Hope you get a chance to make it. Happy 4th!
Nart says
Looks delicious and definitely perfect for 4th of July
Pam Greer says
I was looking for the perfect dessert for the 4th and this one is it!! I love how it's bursting with berry flavor!
Linda Warren says
It really was bursting with sweet berry flavor and it's not so heavy that everyone couldn't squeeze a piece in after the big BBQ. Hope you enjoy!
Alison says
I have fond memories of my moms traditional pineapple upside down cake. I hadn't thought of using berries, but this turned out fantastic. Will be making it again for 4th of July!
Linda Warren says
Yay! It's so good with pineapple too, especially when made by mom, but so glad you enjoyed the berry version too. Happy 4th!
Toni says
This is such a gorgeous cake!! I love it!
Rika Livingston says
What a beautiful cake! I am a big fan of upside-down cake, the berry flavor is perfect for summer months!
Linda Warren says
Thanks so much! I love to use berries when they're in season and they make this perfectly sweet and totally summery.
Laura Tobin says
I made this yesterday for my son's birthday. It was a great success. He loves berries. Definitely making it again
Linda Warren says
I'm so glad it was a big hit! And happy birthday to your son too.
Amanda says
I can't think of a cuter cake for the 4th! It's so festive and looks delicious. I have no doubt this cake will be a hit!
Linda Warren says
Thanks! It was fun to make and was as tasty as it was cute.
Chef Dennis says
This Berry Upside Down Cake is making me drool right now! Looks really mouthwatering that I can't wait to have a full bite!
Linda Warren says
Come on over and I'll share! lol It was the perfect balance between sweet fruit and rich cake and actually not too filling after our big BBQ.
Bernice Hill says
What an absolutely stunning cake! So patriotic too. It's a great spin on a classic cake style.
Linda Warren says
Thanks Bernice! I had to experiment to get it just right and it turned out moist and light and perfect for summer.