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
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, room temperature
- 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
Reviews
Very quick and easy to make. I really loved the taste of the cake part of this but the topping had an odd taste. I did cut the brown sugar down to 1/2 cup (as well as the white sugar in the cake part). May try regular sugar next time.
Quick, easy and very tastey. I added more blueberries to the pan.Will definately make it again.
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.
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.
This sounds tasty!
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!
Thank you for publishing my recipe! Nettie from Moore or Less Cooking, http://mooreorlesscooking.com, one of my favorite blueberry cakes!!!