This Blueberry Upside Down Cake is an old-fashioned dessert that feels special without being complicated. Fresh blueberries bake into a sweet, buttery topping while the soft vanilla cake underneath soaks up all those delicious juices. It’s made totally from scratch, but doesn’t require any fancy ingredients. Just the kind of cake we want to whip up in the summer!

The blueberries get a little extra help from a simple brown sugar and butter mixture that’s poured over them before the cake batter goes in. As the cake bakes, the butter and sugar create a caramel-like layer around the berries. When you turn the cake out onto a plate, all of that fruit ends up on top where it belongs. It’s the kind of dessert that looks impressive with very little effort.

The cake itself is light and tender thanks to the whipped egg whites folded into the batter. There’s a little more work involved than your average cake, but it makes a noticeable difference in the texture. The blueberries also keep the cake wonderfully moist, with just enough tartness to balance out the sweetness.

Serve this cake while it’s still slightly warm with a big spoonful of whipped cream or a scoop of vanilla ice cream. It would make a lovely summer dessert when blueberries are at their best, but it’s simple enough to make whenever you have a pint of berries on hand. Just be sure to let it cool for about 15 minutes before flipping it over so the topping has a chance to set.