Blueberry Upside-Down Cake

Rating: 3.09 stars
107 Ratings
  • 5 star values: 15
  • 4 star values: 18
  • 3 star values: 45
  • 2 star values: 20
  • 1 star values: 9

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

Martha Stewart Living, June 1999

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Credit: Gentl & Hyers

Recipe Summary test

Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (8)

107 Ratings
  • 5 star values: 15
  • 4 star values: 18
  • 3 star values: 45
  • 2 star values: 20
  • 1 star values: 9
Anonymous
Rating: 5 stars
02/08/2014
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.
Anonymous
Rating: Unrated
07/27/2013
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!
Anonymous
Rating: Unrated
08/17/2011
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.
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Anonymous
Rating: Unrated
09/15/2009
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.
Anonymous
Rating: Unrated
03/03/2009
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.
Anonymous
Rating: Unrated
03/03/2009
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!
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Anonymous
Rating: Unrated
08/29/2008
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!
Anonymous
Rating: Unrated
08/23/2008
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
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