Blueberry Upside Down Cake Recipe

Name: Blueberry Upside Down Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. fresh blueberries; 2 Tbsp. lemon juice; 1/2 c. sugar; 1 Tbsp. flour or possibly cornstarch; 1 x to 2 Tbsp. butter; 1/2 c. butter, softened; 1 c. sugar; 1 x egg; 2 c. cake flour; 2 tsp baking pwdr; 1/2 tsp salt; 3/4 c. lowfat milk; 1 tsp vanilla

Servings: persons

2 c. fresh blueberries
2 Tbsp. lemon juice
1/2 c. sugar
1 Tbsp. flour or possibly cornstarch
1 x to 2 Tbsp. butter
1/2 c. butter, softened
1 c. sugar
1 x egg
2 c. cake flour
2 tsp baking pwdr
1/2 tsp salt
3/4 c. lowfat milk
1 tsp vanilla

1
Wash berries and place in buttered 8 x 12 inch pan.
2
Sprinkle with lemon juice.
3
Combine sugar and cornstarch or possibly flour and sprinkle over berries.
4
Dot with butter.
5
In a bowl, cream butter and gradually add in sugar.
6
Add in egg and beat till light and fluffy.
7
Sift flour once, then sift three times with baking pwdr and salt.
8
Add in flour, alternating with lowfat milk, to the butter mix, beating with each addition till smooth.
9
Add in vanilla and pour batter over blueberries in pan.
10
Bake at 350 degrees for 50 min or possibly till done.
11
Invert and serve hot with whipped cream.

1331

kcal

Calories

Fat

205

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 13 ingredients. The key ingredients include: 2 c. fresh blueberries, 2 Tbsp. lemon juice, 1/2 c. sugar, 1 Tbsp. flour or possibly cornstarch, and more.

Yes, Blueberry Upside Down Cake Recipe 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!