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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

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4.5 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 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, 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

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

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
Reviewed Jul. 14, 2015

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

Will definately make it again."

MY REVIEW
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
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
Reviewed Oct. 6, 2014

"This sounds tasty!"

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!"

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