Kiwi & Blueberry Upside Down Cake

Yield: (1) 9” x 5” loaf pan.

You can double the recipe to yield a 10” round


6 oz unsalted butter, divided, room temp

¼ cup light brown sugar

¾ cup granulated sugar

1 large egg, room temp

1 teaspoon pure vanilla extract

1 ¼ cup All Purpose flour

1 ¼ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

½ cup almond milk (can substitute for any milk)

2 ripe Kiwis

1 cup fresh or frozen blueberries



Preheat oven to 350. Get all of your ingredients out and ready to go.

Melt 2 oz of the butter and pour into your loaf pan. If you’re using a glass loaf pan you can melt the butter right in the dish! Carefully tilt your loaf pan to let the melted butter coat the sides of the dish. Sprinkle your brown sugar over the melted butter and set your pan aside.

In a medium sized bowl cream the remaining 4 oz butter and ¾ granulated sugar on medium speed until light and fluffy (you can use a hand mixer or stand mixer, it doesn’t make a difference).  Add your egg and vanilla and continue to mix until combined. Scrape your bowl if necessary.

Sift your dry ingredients (ap flour, bp, salt, nutmeg/cinn) and add alternately with the milk to the mixing bowl. Start and end with your dry ingredients. Stop mixing as soon as everything is combined. Over mixing cake batter is a sin!

Set the batter aside and slice your kiwis. Cut off the ends and with a sharp paring knife or however you’d like to do it, peel the kiwi. Cut into thin-ish rounds. You’ll need 12 total rounds for this recipe so just keep that in mind while you’re hacking away.

Get your loaf pan and line the bottom with the kiwis. I was able to make 4 rows, each with 3 slices, but get creative, do it however you’d like! After the kiwis are in the pan, gently spoon half of your batter on top them. With an offset spatula, spoon or your finger, smooth out the batter. Add the cup of blueberries on top of the batter, spreading out to make an even layer of surprise goodness. Spoon the remaining batter on top and spread evenly.

Pop in the oven and bake for about 45-50 minutes (I like to put my pan on top of a foiled lined sheet pan just incase anything bubbles over, just saying). Keep a close eye/nose the last 10 minutes..I don’t know your oven and I would hate for you to burn your cake! If you need a little more time, no worries. Just bake until it’s perfectly done and feels like it’s baked. Poke it with a toothpick just to make sure. If it comes out without crumbs you’re golden!

Let the cake rest in the pan for 15/20 minutes or whenever you remember to take it out and invert onto your serving plate. If any pieces are left behind in your loaf pan, gently piece it back together. No one will ever know.

I truly hope you enjoy this cake as much as I do.

Happy baking!


Fun tip: Since this recipe only contains baking powder, allowing the cake batter to sit out a few minutes before baking actually allows the cake to become fluffier and even more delicious (the baking powder has more time to activate)!!! The baking powder enjoys the relaxation period after being beaten with a mixing paddle and before being burned alive in the oven. Use this tip in other recipes, especially muffins! It’ll make your finished product super soft, moist and delicate.