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

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4.5 6 6
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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 large 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 whipped cream): 454 calories, 21g fat (11g saturated fat), 73mg cholesterol, 396mg sodium, 63g carbohydrate (43g sugars, 2g fiber), 5g 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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Blueberry Upside-Down Skillet Cake in Taste of Home February/March 2014

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

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
A.Karm User ID: 7794771 229578
Reviewed Jul. 14, 2015

"Quick, easy and very tastey. I added more blueberries to the pan.

Will definately make it again."

MY REVIEW
Loiscooks User ID: 3656565 223206
Reviewed Mar. 20, 2015

"This cake tested done, and it looked done; however, it had the texture of a cake not quite done. I followed the recipe with the exception of cutting the brown sugar in half. It was okay, but I will not make it again."

MY REVIEW
matteliz@swbell.net User ID: 77962 221310
Reviewed Feb. 24, 2015

"Delicious! My kids and husband loved it, even the blueberry hater. I cut the amount of butter and sugar in the topping by half and it was perfect."

MY REVIEW
pdarwin User ID: 7144531 153403
Reviewed Oct. 6, 2014

"This sounds tasty!"

MY REVIEW
havingfunwithmyfamily User ID: 7043692 190610
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
NettieMoore User ID: 6542669 141220
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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