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
Blueberry Upside-Down Cake

Photography: Gentl & Hyers

Source: Martha Stewart Living, June


  • 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


  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. 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. 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.


Be the first to comment!