Blueberry Upside Down Cake Recipes

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BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 10

6 tablespoons butter, softened, divided
1/4 cup packed brown sugar
2 cups fresh blueberries
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 cup whole milk
Whipped topping, optional

Steps:

  • In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. , In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries. , Bake at 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.

Nutrition Facts : Calories 292 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 181mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.

Provided by Janet C Belanger

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 13

2 cups fresh blueberries
½ cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 tablespoon grated lemon zest
¾ cup milk
2 cups all-purpose flour
4 teaspoons baking powder
½ cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
  • In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 47.6 g, Cholesterol 68.1 mg, Fat 11.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 198.9 mg, Sugar 28.5 g

FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE



Fresh Peach and Blueberry Upside-Down Cake image

Provided by Nancy Fuller

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1/2 cup packed light brown sugar
5 tablespoons butter, melted
2 peaches, pitted, peeled and sliced 1/2-inch thick
1 cup blueberries
1 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
4 ounces cream cheese, at room temperature
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
  • Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
  • In a medium bowl, whisk to combine the flour, baking powder and salt.
  • Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
  • Bake until a toothpick inserted in the center comes out clean, 1 hour.
  • Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

UPSIDE-DOWN BLUEBERRY-LEMON CAKE



Upside-Down Blueberry-Lemon Cake image

This berry packed upside-down cake is perfect for dessert or brunch, served with a dollop of sweetened sour cream.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon unsalted butter, plus more for the pan
2/3 cup sugar
3 cups blueberries
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
3/4 cup milk
1/4 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
  • For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
  • Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
  • Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.

BERRY BEST UPSIDE-DOWN CAKE



Berry Best Upside-Down Cake image

Turn the flavor upside-down and use berries instead of pineapple in a classic dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 9

Number Of Ingredients 10

1/3 cup butter or margarine
1/2 cup sugar
1 bag (12 oz) frozen mixed berries (blackberries, strawberries, blueberries and raspberries), thawed, drained
1 1/3 cups Gold Medal™ all-purpose flour
1 cup sugar
2/3 cup milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg

Steps:

  • Heat oven to 350°F. In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
  • In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.
  • Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.

Nutrition Facts : Calories 300, Carbohydrate 54 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 39 g, TransFat 0 g

BLUEBERRY UPSIDE-DOWN CAKE



BLUEBERRY UPSIDE-DOWN CAKE image

Categories     Fruit

Yield 6-8 servings

Number Of Ingredients 10

6 tablespoons butter, softened,divided
1/4 cup packed brown sugar
2 cups fresh blueberries
3/4 cup sugar
1 egg
1 teaspoon vanilla
1-1/4 cups flour
1-1/2 teaspoons baking powder
1/2 cup milk
Whipped topping, optional

Steps:

  • In a small saucepan, melt 2 tablespoons of butter; stir in brown sugar. Spread into an ungreased 8-in. baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. In a large mixing bowl, cream remaining butter; beat in sugar. Add egg and vanilla; mix well. Combine flour and baking powder; add to creamed mixture alternately with milk. Carefully pour over blueberries. Bake at 350 F. for 40-45 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired. Yield: 6-8 servings. See more recipes at: www.havefunbaking.com And check out: www.lovetobakeandcook.blogspot.com

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

Make and share this Blueberry Upside-Down Cake recipe from Food.com.

Provided by Celeste

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

2 tablespoons butter or 2 tablespoons margarine
1/3 cup brown sugar
1 (16 ounce) can lucky leaf blueberry pie filling
1 egg, beaten
1/2 cup milk
9 ounces yellow cake mix

Steps:

  • Melt butter in an 8 inch square baking pan.
  • Add brown sugar and mix well.
  • Pour pie filling over brown sugar.
  • Add egg and milk to cake mix according to package directions.
  • Pour over pie filling.
  • Bake in preheated 350 degree over for 35 minutes or until cake springs back when lightly touched.
  • Cool for 5 minutes.
  • Turn upside down on plate.
  • Serve warm with whipped cream.

Nutrition Facts : Calories 319.6, Fat 7.8, SaturatedFat 2.9, Cholesterol 33.7, Sodium 261, Carbohydrate 59.9, Fiber 1.8, Sugar 44.2, Protein 3

LEMON BLUEBERRY UPSIDE-DOWN CAKE



Lemon Blueberry Upside-Down Cake image

Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.

Provided by Hurricane

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

8 tablespoons unsalted butter, divided, at room temperature
1 cup white sugar, divided
½ teaspoon ground cinnamon
½ teaspoon allspice
2 (6 ounce) containers fresh blueberries
1 large egg
1 teaspoon vanilla extract
lemon, juiced
½ teaspoon lemon zest
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
  • Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
  • Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
  • Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
  • Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 49.1 g, Cholesterol 55 mg, Fat 12.8 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 182.1 mg, Sugar 30.1 g

BLUEBERRY UPSIDE DOWN DESSERT



Blueberry Upside Down Dessert image

Turn a simple yellow cake into a terrific dessert with blueberries and a handful of other ingredients. It's great for company too.-Nancy Kramer, Newmanstown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 5

1/4 cup butter, melted
1/2 cup sugar
2 cups fresh or frozen blueberries
1 package yellow cake mix (regular size)
Whipped cream

Steps:

  • Coat the bottom of a 13x9-in. baking dish with butter; sprinkle with sugar and blueberries. Prepare cake batter according to package directions; spread over blueberries. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Invert onto a serving plate. Serve warm with whipped cream.

Nutrition Facts :

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