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

Blueberry Upside-Down Skillet Cake Recipe

Publisher Photo
Living in Maine, I am lucky to have an endless amount of wild blueberries. This recipe's similar to a pineapple upside-down cake. It's easy, light and also great with cranberries. —Nettie Moore, Belfast, Maine
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1 cup packed brown sugar
  • 1/4 cup orange juice
  • 1 cup fresh or frozen blueberries
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup 2% milk
  • 1/2 cup butter, melted
  • 1/2 teaspoon almond extract
  • Optional toppings: vanilla ice cream, whipped cream and toasted almonds

Nutritional Facts

1 slice (calculated without ice cream) equals 454 calories, 21 g fat (11 g saturated fat), 73 mg cholesterol, 396 mg sodium, 63 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. Preheat oven to 400°. In a 10-in. ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries.
  2. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries.
  3. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Top as desired. Yield: 8 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Blueberry Upside-Down Skillet Cake in Taste of Home February/March 2014

Nutritional Facts

1 slice (calculated without ice cream) equals 454 calories, 21 g fat (11 g saturated fat), 73 mg cholesterol, 396 mg sodium, 63 g carbohydrate, 2 g fiber, 5 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 Skillet Cake

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   (2)
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MY REVIEW
Reviewed Mar. 7, 2014

Delicious! Absolutely Delicious! I did not have orange juice, so I made a little mixture of lemon juice, water, and sugar. I also cut the butter in the batter to 1/4 cup, and added 1/3 cup of sour cream to make sure it stayed nice and moist. I had to walk away from this dessert. Too Good!

MY REVIEW
Reviewed Feb. 1, 2014

Thank you for publishing my recipe! Nettie from Moore or Less Cooking, http://mooreorlesscooking.com, one of my favorite blueberry cakes!!!

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