Blueberry Flaxseed Upside-Down Cakes Recipe

Name: Blueberry Flaxseed Upside-Down Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons (85 g) butter, melted; 3/4 cup (90 g) cake flour; 1/3 cup (110 g) flaxseeds; 1 teaspoon (5 ml) baking powder; 1/4 teaspoon (1 ml) salt; 1/3 egg; 1 cup (120 ml) milk; 1/2 cup (100 g) brown sugar; 1 cup (115 g) blueberries; 2 tablespoons (30 ml) raw sugar

Servings: persons

1
Preheat the oven to 350F (180C).
2
*
3
1.
4
Using 2 tablespoons (30 ml) of the melted butter and a pastry brush, grease a 6-cup muffin tin.
5
2.
6
Combine the flour, flaxseeds, baking powder, and salt in a small bowl.
7
3.
8
Whisk together the remaining melted butter, egg, milk, and brown sugar in a large bowl.
9
4.
10
Add the flour mixture and whisk until smooth.
11
5.
12
Divide the batter among the 6 cups in the muffin tin and scatter the blueberries onto the batter.
13
Sprinkle with the raw sugar.
14
6.
15
Bake the cakes for 20 minutes or until golden brown.
16
Allow to cool, and then wrap each in parchment paper.
17
*
18
*An adult helper should handle this step.

544

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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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 tablespoons (85 g) butter, melted, 3/4 cup (90 g) cake flour, 1/3 cup (110 g) flaxseeds, 1 teaspoon (5 ml) baking powder, and more.

Yes, Blueberry Flaxseed Upside-Down Cakes falls under the Baking & Desserts 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!

Blueberry Flaxseed Upside-Down Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions