Bluberry Upside-Down Breakfast Cake Recipe

Name: Bluberry Upside-Down Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Butter; 1/2 cups Plus 1 Tablespoon Packed Brown Sugar, Divided; 1 quart Blueberries, Divided; 2 whole Large Eggs; 12 ounces, fluid Fat-free Vanilla Yogurt; 1/4 cups Canola Oil; 2 teaspoons Pure Vanilla Extract Or Vanilla Bean Paste; 1 cup Whole Wheat Pastry Flour Or 50/50 Flour Blend; 1 cup Old Fashioned Oats; 1/4 cups Ground Flaxseed; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/2 teaspoons Ground Cinnamon

Servings: persons

1 Tablespoon Butter
1/2 cups Plus 1 Tablespoon Packed Brown Sugar, Divided
1 quart Blueberries, Divided
2 whole Large Eggs
12 ounces, fluid Fat-free Vanilla Yogurt
1/4 cups Canola Oil
2 teaspoons Pure Vanilla Extract Or Vanilla Bean Paste
1 cup Whole Wheat Pastry Flour Or 50/50 Flour Blend
1 cup Old Fashioned Oats
1/4 cups Ground Flaxseed
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/2 teaspoons Ground Cinnamon

1
["Preheat oven to 350u00b0F.", "Place butter in the bottom of a greased 9"" round cake pan. Place pan in the oven for a few minutes, until butter is just melted; remove from oven and add 1 tablespoon of brown sugar. Stir to combine. Dump about 3/4 cup blueberries into the cake pan, toss with the butter and brown sugar, and form an even layer. Set the rest of the blueberries aside and set the prepared pan aside.", "Using a stand mixer fitted with the paddle attachment, mix together eggs and remaining 1/2 cup sugar until combined. Whisk in yogurt, oil, eggs, and vanilla extract/paste until incorporated.", "In a separate bowl, mix together flour, oats, flaxseed, baking powder, baking soda, salt and cinnamon. Slowly add dry ingredients into wet ingredients with mixer on low speed, just until combined. Fold in remaining blueberries.", "Pour batter into prepared cake pan. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool, then place a plate upside down on top of the cake pan and turn it over so the cake turns onto the plate with the blueberry topping facing up. Cut and serve."]

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Butter, 1/2 cups Plus 1 Tablespoon Packed Brown Sugar, Divided, 1 quart Blueberries, Divided, 2 whole Large Eggs, and more.

Yes, Bluberry Upside-Down Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bluberry Upside-Down Breakfast Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions