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Blueberry Upside-Down Cake

  • Total Time: 55 minutes
  • Yield: 3 1x


  • ½ stick butter, melted, plus more for pan
  • 1/3 cup plus 3 tablespoons packed light brown sugar
  • 1 pint blueberries, picked over and rinsed
  • ¾ cup cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 large egg
  • ¼ cup milk, room temperature (I actually used almond milk)
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees F. Butter a 1-quart, 5 ½ inch diameter soufflé pan. Pour 1 ½ tablespoons of the melted butter into the pan (The recipe called for 2, but I skimped a little). Sprinkle the 3 tablespoons of brown sugar in the pan. Place ¾ of the blueberries in the pan.
  2. In a medium-small bowl, stir together flour, baking powder, salt, and cinnamon. In a medium bowl, stir together 2 tablespoons melted butter, 1/3 cup brown sugar, and egg until fully combined. Add milk and vanilla. Stir to combine. Stir in the flour mixture until the batter comes together.
  3. Spread half of the batter into the pan. Sprinkle with remaining blueberries. Spread the remaining batter on top. The pan will be very full; this is okay. Place pan on a foil lined baking sheet, as it will bake over. Bake until a toothpick inserted in the center of the cake comes out with only a few moist crumbs. The fruit juices should be bubbling and the top golden brown and firm. This will take 40-45 minutes. Let cool 5 minutes before loosening from sides and inverting onto serving plate. It may be a bit messy, but it is still delicious. Serve immediately. I do not recommend storing or freezing this dessert.


Recipe adapted from Martha Stewart

  • Prep Time: 10 mins
  • Cook Time: 45 mins