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Blueberry Upside-Down Skillet Cake Recipe

Blueberry Upside-Down Skillet Cake Recipe

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. YIELD:8 servings


  • 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


  • 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.

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.

Reviews for Blueberry Upside-Down Skillet Cake

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Reviewed Jul. 14, 2015

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

Will definately make it again."

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."

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."

Reviewed Oct. 6, 2014

"This sounds tasty!"

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!"

Reviewed Feb. 1, 2014

"Thank you for publishing my recipe! Nettie from Moore or Less Cooking,, one of my favorite blueberry cakes!!!"

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Wine Pairings

Sweet White Wine

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