No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Blueberry Upside-Down Cake

For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.

  • servings: 4
Photography: Gentl & Hyers

Ingredients

  • 4 tablespoons butter, melted, plus more for souffle dish
  • 1/3 cup plus 3 tablespoons light-brown sugar
  • 1 1/2 cups blueberries, picked over and cleaned
  • 3/4 cup cake flour (not self-rising)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup milk, room temperature

Directions

  1. Step 1

    Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter souffle dish. Pour 2 tablespoons melted butter into the souffle dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.

  2. Step 2

    In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and the egg. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth.

  3. Step 3

    Pour half the batter into souffle dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired.

Source
Martha Stewart Living, June

Reviews (8)

  • 8 Feb, 2014

    I have made this recipe many times, and it's always great. I have substituted blackberries and sliced cooked nectarines for the blueberries, added a pinch of mace, and used half whole-wheat flour, half white flour. I love that this recipe is just right for four servings, so I can enjoy a homemade cake without too many leftovers.

  • 27 Jul, 2013

    I've made this cake a number of times with variations on the amount of berries and the pan I bake it in. We grow blueberries and love it in abundance. I have used up to 3 cups of blueberries with no adverse affects such as cake falling apart or being too juicy. I have used a small Corning Ware soufflé dish as well as a small springform pan lined on the outside with foil. It's all good. There is enough cake to satisfy us but the berries are the star of the show. Wonderful with whipped cream!

  • 17 Aug, 2011

    I would like to try this recipe for guests. I do not have a 5 1/2 inch baking dish. Could I possibly double the "cake" ingredients and bake in a ceramic deep dish pie pan? Thanks for any help on this matter.

  • 15 Sep, 2009

    I always find that doubling the batter is necessary (but keep the butter as is). Substituting 2 bananas for the blueberries is a family favourite.

  • 3 Mar, 2009

    I also used frozen blueberries, and this did not alter the good result, in fact, I probably had more blueberries than if it had been fresh.

  • 3 Mar, 2009

    Very yummy! I didn't have a souffle pan. I baked this in bread stoneware and doubled the cake portion of the recipe. It came out wonderfully!

  • 29 Aug, 2008

    This cake is delicious and has become a family favorite. It is best when served immediately after it cools enough to eat...with a dollop of whipped cream on top. We have found that any leftover slice (which is rare!) is best when microwaved for 15 sec on high. Scrumptious dessert!...although it does look a bit messy when you invert it (so I don't do it in front of dinner guests!) Slice it, add whipped cream and then serve it - you'll be glad you did!

  • 23 Aug, 2008

    I love upside-down cakes and this one sounds scrumptious! Can't wait to try it. Maybe I will make two and substitute blackberries in one. Thanks for the recipe. Jan