Gluten Free Blueberry Upside Down Cake

While Pineapple Upside Down Cake is a classic, have you ever tried a Gluten Free Blueberry Upside Down Cake? This delicious twist features sweet, caramelized blueberries piled high on a tender, buttery gluten free cake. When flipped, the luscious blueberries create a stunning, syrupy layer that beautifully complements the soft, moist crumb beneath. Serve with a generous scoop of vanilla ice cream for the ultimate blueberry dessert.

Recipe Ingredient Notes

Gluten Free Flour: I tested this Gluten Free Blueberry Upside Down Cake recipe with both my homemade gluten-free flour blend and Bob's Red Mill 1-to-1. Both blends produced a tender, moist crumb, and outstanding flavor. While I haven't tested other flour brands in this recipe, that doesn't mean they won't work. The flour blends used for recipe testing do include xanthan gum.

Almond Flour: The almond flour gives this gluten free upside down cake its lovely structure and moist crumb. If you prefer to keep this recipe nut-free, substitute the almond flour with an equal amount of gluten-free flour. Alternatively, you can use hazelnut flour or walnut flour as a substitute.

Buttermilk: I have tested this recipe with buttermilk and “homemade buttermilk” (which is basically milk with apple cider vinegar or lemon juice). I prefer the creaminess and thickness of real buttermilk over the homemade version. If you do not have access to buttermilk, plain kefir is a great substitute.

Fresh Blueberries: Fresh blueberries are ideal for this gluten-free blueberry galette, but frozen blueberries work wonderfully too. If using frozen, don't thaw them before baking. Simply add an extra 10 grams of cornstarch to the fruit mixture to absorb any additional liquid the frozen berries might release.

Grated Ginger: Fresh ginger root can be found in the produce department of well-stocked grocery stores. Many stores also carry pre-grated ginger in the freezer department or the produce department (look near the fresh herbs). I use the frozen ginger from Trader Joe's that comes in convenient 1 teaspoon portions (and thaws very quickly). Instructions on how to purchase and grate fresh ginger can be found here: All about Fresh Ginger

Blueberry Topping

1. Give an 8" inch round cake pan a light coating of non-stick cooking spray and line the bottom with parchment paper. Set aside.
2. Combine the granulated sugar, lemon zest, and grated ginger in a large bowl. With clean hands or the back of a spoon work the lemon zest into the sugar. This brings out the lemon flavor.
3. Add the clean blueberries to the lemon sugar along with the lemon juice and a pinch of kosher salt. If you use frozen blueberries add 10 grams of cornstarch to the filling.
4. Combine all the ingredients until the berries are evenly coated.
5. Retrieve the lined cake pan and place the blueberries in one even layer on the bottom of the pan. Make sure to get all the juices and lemon zest as well. Arrange them as close as possible.
6. Set the prepared pan aside while you prepare the upside down cake batter.

Gluten Free Blueberry Upside Down Cake

1. Preheat the oven to 350F.
2. Combine the room temperature butter, powdered sugar, lemon zest and vanilla extract in the bowl of a stand mixer or a large mixing bowl. Cream the ingredients at medium speed for about 3 minutes until the mixture is lighter in color and smooth. Be sure to stop the mixer halfway through to scrape down the sides of the bowl with a flexible spatula.
3. Add the room temperature eggs one at a time, allowing 30 seconds between each addition. The batter may look curdled, but it will come together once the dry ingredients are added.

4. In a separate bowl, combine the gluten-free multi purpose flour, almond flour, baking powder, and kosher salt. Add the dry ingredients to the wet ingredients and mix until fully combined. The batter will be stiff.
5. Lastly, add the room temperature buttermilk and mix until fully incorporated. Scrape down the sides and bottom of the bowl to ensure everything is well combined.

6. Retrieve the prepared cake pan and top the blueberries with the gluten free cake batter.
7. With a small offset knife or the back of the spoon spread the cake batter out evenly.
8. Place the blueberry upside down cake in the preheated oven and bake at 350F for 40-45 minutes. The top of the cake will be golden brown and a cake tester insert in the center of the cake comes out clean. Please be aware that this cake does not contain a lot of sugar so it may look pale while a toothpick does come out clean.
9. Remove the gluten free blueberry cake from the oven and place it on a cooling rack. Allow it to cool in the pan for 10 minutes before removing the cake from the pan.

Flipping a Blueberry Upside Down Cake

1. Let the cake cool in the pan on a wire rack for about 10-15 minutes after baking. This allows the cake to set slightly, making it easier to flip without falling apart.
2. Run a knife or thin spatula around the edges of the cake to ensure it isn’t sticking to the sides of the pan.
3. Choose a serving plate or platter that is slightly larger than the cake. You can also use a cooling rack. But regardless make sure to place a piece of parchment paper or a baking sheet on the counter to catch any juices that might spill during the flip.
4. Place the serving plate upside down over the cake pan. Hold the plate and the pan firmly together.
5. Quickly and confidently flip the cake pan and plate over together in one smooth motion. Set the serving platter down on the counter.
6. Gently lift the cake pan off the cake. Remember, the blueberries are topped with the parchment you used to line the cake pan.
7. Carefully remove the parchment paper revealing the juicy blueberries.
8. Allow the cake to cool for 15-20 minutes before slicing. This gives the blueberry topping time to set and will make slicing easier.

Serving Ideas

My favorite way to serve this gluten free blueberry upside down cake is while it is still slightly warm with a generous scoop of vanilla ice cream or some homemade whipped cream. The heat from the cake slightly melts the ice cream or whipped cream, creating a creamy, rich sauce that blends with the cake.

Storage & Freezing

Store any leftovers you may have in an airtight container at room temperature for 2-3 days. Since the blueberry topping is very moist, the cake should stay fresh for a few days. If your kitchen is very hot and humid I recommend storing any leftovers you may have in the refrigerator. Allow the cake to come too room temperature before serving.

To freeze pieces of the blueberry upside down cake, make sure it is completely cool. Freeze individual pieces in an airtight container for up to 2 months. Thaw at room temperature.

FAQ - Blueberry Upside Down Cake