Blueberry Upside-Down Cake

Total Time
1hr
Prep 15 mins
Cook 45 mins

Another wonderful use of blueberries. Can use either fresh or frozen. Wild Maine blueberries are the best for this.

Ingredients Nutrition

Directions

  1. Heat oven to 350°. Butter a 1-quart soufflé dish. Pour 2 tablespoons melted butter into the soufflé dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and egg. Whisk milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
  4. Pour half the batter into soufflé dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes.
  5. Immediately unmold cake, inverting it onto a serving dish. Serve warm with vanilla ice cream if desired.

Reviews

(2)
Most Helpful

This is a tasty little cake. I made it for breakfast this morning to serve with coffee. Sorry KelBel, all I had on hand were Michigan Blueberries ;) I will make this again, thanks for sharing. Nick's Mom

Brenda. December 10, 2006

Very good! I baked mine in a 10-inch round cake pan that I greased well using recipe#78579 and used sugar-packed frozen blueberries that I froze from the summertime. We enjoyed this over the weekend Kel, thanks for sharing hon!...Kitten :)

Kittencal@recipezazz December 04, 2006

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