Pineapple Upside-Down Cake with Blueberries
This Pineapple Upside-Down Cake with Blueberries is a fruity homemade dessert made with sweet pineapple chunks, juicy blueberries, buttery cake batter, and a rich brown sugar topping that caramelizes as it bakes.
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It’s a soft, moist cake made with simple pantry ingredients and is perfect for spring and summer gatherings, family dinners, potlucks, birthdays, Easter celebrations, and Mother’s Day brunch.
And if you love baking with blueberries, this Lemon Blueberry Bundt Cake is also a perfect homemade dessert for gatherings.
How to Make Pineapple Upside-Down Cake with Blueberries
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or 9×2-inch round pan.
2. Pour melted butter into the pan and spread evenly. Sprinkle brown sugar over the butter.
3. Tuck pineapple chunks into the sugar-butter layer. Scatter blueberries around and in between the pineapple pieces.
4. In a large bowl, whisk together flour, baking powder, and salt. In another bowl, cream the softened butter with granulated sugar until fluffy.
5. Beat in eggs one at a time, then mix in vanilla.
6. Alternately add dry ingredients and milk in 2–3 additions, starting and ending with dry ingredients, until just combined.
7. Gently fold in remaining blueberries (to avoid a purple-mushroom effect, fold carefully). Pour batter over the fruit in the pan, spreading evenly.
8. Bake 40–50 minutes, or until a toothpick inserted into the center comes out clean. If the top gets too brown, cover loosely with foil for the last 10 minutes.
Serve & Enjoy!
Important Recipe Notes
- Drain the pineapple well before adding it to the pan so the cake doesn’t become soggy.
- Use fresh or frozen blueberries. If using frozen, don’t thaw them first to help prevent the batter from turning purple.
- Don’t overmix the batter. Stir just until everything is combined to keep the cake soft and tender.
- Spread the fruit evenly across the bottom of the pan so every slice has a beautiful fruit topping.
- Start checking the cake around the 40-minute mark by inserting a toothpick into the center. If it comes out clean, the cake is ready.
- Cover loosely with foil during the last 10 minutes of baking if the top is browning too quickly.
- Let the cake cool for 10–15 minutes before turning it out. Flipping it too soon can cause it to fall apart, while waiting too long may cause the caramel topping to stick to the pan.
- Run a butter knife around the edges before inverting the cake to help it release cleanly.
- Serve slightly warm or at room temperature for the best flavor and texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. Warm individual slices for a few seconds in the microwave before serving.
Pineapple Upside-Down Cake with Blueberries
Ingredients
- 1/4 cup 50 g unsalted butter, melted
- 1/2 cup 100 g brown sugar, packed
- 1 cup fresh pineapple chunks about 1-inch pieces, drained
- 1/2 cup 75 g blueberries
- 1 1/2 cups 190 g all-purpose flour
- 1 cup 200 g granulated sugar
- 1/2 cup 115 g unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup 120 ml milk (any kind)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or 9×2-inch round pan.
- Pour melted butter into the pan and spread evenly. Sprinkle brown sugar over the butter.
- Tuck pineapple chunks into the sugar-butter layer. Scatter blueberries around and in between the pineapple pieces.
- In a large bowl, whisk together flour, baking powder, and salt. In another bowl, cream the softened butter with granulated sugar until fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- Alternately add dry ingredients and milk in 2–3 additions, starting and ending with dry ingredients, until just combined.
- Gently fold in remaining blueberries (to avoid a purple-mushroom effect, fold carefully). Pour batter over the fruit in the pan, spreading evenly.
- Bake 40–50 minutes, or until a toothpick inserted into the center comes out clean. If the top gets too brown, cover loosely with foil for the last 10 minutes.
