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Blueberry Upside-Down Skillet Cake

 Blueberry Upside-Down Skillet Cake
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
8 ServingsPrep: 25 min. Bake: 20 min.


  • 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 McCormick® Pure Almond Extract
  • Optional toppings: vanilla ice cream, whipped cream and toasted almonds


  • 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.
  • 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.
  • Bake 18-22 minutes or until a toothpick inserted in center comes out

2 of 2

Blueberry Upside-Down Skillet Cake (continued)

Directions (continued)

  • clean. Cool 10 minutes before inverting onto a serving plate. Top as
  • desired. Yield: 8 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.