Blueberry Upside-Down Cake Recipe

4 5 6
Blueberry Upside-Down Cake Recipe
Blueberry Upside-Down Cake Recipe photo by Taste of Home
Publisher Photo

Blueberry Upside-Down Cake Recipe

Read Reviews
4 5 6
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."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

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

Directions

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.
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.
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 piece: 292 calories, 10g fat (6g saturated fat), 52mg cholesterol, 181mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 3g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlueberry Upside-Down Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Loiscooks User ID: 3656565 231216
Reviewed Aug. 14, 2015

"I don't know if I measured something wrong, but this was quite flat ... almost like there was not enough batter for an 8-inch cake. Perhaps it should be baked in a loaf pan. It tasted okay -- a little too sweet, though. I don't think I will make this again."

MY REVIEW
delowenstein User ID: 3766053 55234
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
Granmom3 User ID: 5492168 88995
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
jennoelle13 User ID: 1281158 48170
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
Joscy User ID: 2694585 55232
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,"

Loading Image