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Blueberry Upside-Down Cake

 Blueberry Upside-Down Cake
"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."
6-8 ServingsPrep: 10 min. Bake: 40 min.


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


  • 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 350ยบ 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.
Nutritional Facts: 1 serving (1 piece) equals 292 calories,

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Blueberry Upside-Down Cake (continued)

Nutritional Facts: 10 g fat (6 g saturated fat), 52 mg cholesterol, 181 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.