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Blueberry Upside-Down Cake Recipe
Blueberry Upside-Down Cake Recipe photo by Taste of Home

Blueberry Upside-Down Cake Recipe

Read Reviews (4)
4.8 4
Publisher Photo
"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 6 tablespoons butter, softened, divided
  • 1/4 cup packed brown sugar
  • 2 cups fresh blueberries
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/2 cup milk
  • Whipped topping, optional

Nutritional Facts

1 serving (1 piece) equals 292 calories, 10 g fat (6 g saturated fat), 52 mg cholesterol, 181 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside.
  2. In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries.
  3. Bake at 350º for 40-45 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired. Yield: 6-8 servings.
Originally published as Blueberry Upside-Down Cake in Taste of Home June/July 2003, p54

Nutritional Facts

1 serving (1 piece) equals 292 calories, 10 g fat (6 g saturated fat), 52 mg cholesterol, 181 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Blueberry Upside-Down Cake(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 2, 2013

I had prepared this recipe when it was first featured in Taste of Home! I DID adjust the recipe and I used 1/2 cup margarine, DIVIDED and added 1/2 tsp. salt. I also used 1/2 cup packed brown sugar! This recipe was delicious! Thank you, Charlotte Harrison, for sharing this recipe! DELowenstein

MY REVIEW
Reviewed Jul. 8, 2013

Clever idea for a blueberry lover, which I am. I served mine with vanilla ice cream instead of whipped cream.

MY REVIEW
Reviewed Feb. 1, 2010

YES, I would definately make this recipe again. I made it for my Father's birthday because he loves blueberries and it tasted really good. It was a refreashing change from a frasted cake.

MY REVIEW
Reviewed Dec. 28, 2008

This cake sounds wonderful; have not made yet, but will. There's a blueberry picking farm near our home which we go to every summer. We freeze blueberries to enjoy year round.

Thank you for sharing this recipe.

Sincerely,

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