Blueberry Upside-Down Cake

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Recipe by evelinagrossberg

Fluffy & perfect cake, that looks amazing even though it is so effort-less :0

Ingredients Nutrition


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

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