Blueberry Upside Down Skillet Cake
Blueberry upside down skillet cake features sweet blueberries in a slightly tart, easy to make cake. This easy skillet cake recipe makes a perfect dessert or even a sweet breakfast option.
Nothing screams summer quite like fresh blueberries.
They are at their best this time of year and just full of so much juicy sweet flavor.
We have them in abundance and I hate to let them go to waste so I use them however I can.
I love turning them into sweet treats like muffins and cakes.
Don’t be intimidated by making a homemade blueberry cake.
This one is so easy since you make it in a cast iron skillet.
But just because it’s easy doesn’t mean it’s not delicious.
It’s absolutely bursting with fresh blueberries and has a bright, slightly tart taste from the orange juice.
What is an upside down cake?
An upside-down cake is a cake that is baked in a single pan, with the batter on top of the toppings in a pan so the cake is baked upside down.
Once the cake is done baking, you flip it over onto a serving plate so the toppings are on top.
Ingredients
To make this blueberry upside down cake, you’ll need:
- Butter– cubed
- Brown sugar– A scant cup, not tightly packed.
- Orange juice– Your favorite brand.
- Blueberries– Fresh blueberries, washed.
- Sugar– Granulated
- Baking powder
- Egg– at room temperature
- Milk– Use whole milk for best results
- Salted butter– melted
- Vanilla extract– Real vanilla for best flavor
How to Make
Add the cubed butter to a 10″ cast iron skillet over medium low heat.
Once the butter melts, whisk in the brown sugar until it’s dissolved.
When the sugar dissolves, remove the skillet from heat and stir in the orange juice until combined.
Add the blueberries evenly out into the dish.
In a separate mixing bowl, whisk together the flour, sugar, and baking powder. Set it aside.
Then, in another mixing bowl, whisk together the egg, milk, melted butter, and vanilla extract to evenly combine.
Pour the egg mixture into the bowl with the flour mixture, and stir just until evenly combined.
When the batter is just combined, pour the batter out over the blueberries and sauce in the skillet, spreading gently with a spatula (if needed) for an even layer.
Bake the cake at 400° for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Remove the skillet from the oven, and allow it to cool for 10-15 minutes before turning it out onto a waiting serving platter.
Storing
You can store the blueberry upside down cake wrapped tightly in plastic wrap in the fridge for about 4 days.
Tips and tricks
- You can sub frozen blueberries for fresh, but make sure they’re completely thawed first
- Run a butter knife around the edges of the skillet after the cooling period to help release the cake from the dish before turning it over.
- Serve with scoops of vanilla ice cream or dollops of freshly whipped cream for an extra treat.
Other Upside Down Cakes
Blueberry upside down skillet cake is a delicious way to use up your blueberries. Make it and enjoy!
Looking for other upside down cake recipes? Try these:
- Bananas Foster Upside Down Sheet Cake
- Peach Upside Down Cake
- Pineapple Upside Down Sugar Cookie Cakes
If you’ve tried this BLUEBERRY UPSIDE DOWN SKILLET CAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Blueberry Upside Down Skillet Cake
Ingredients
- 1/4 cup butter cubed
- 1 scant cup brown sugar
- 1/4 cup orange juice
- 1 cup fresh blueberries
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 large egg at room temperature
- 1/2 cup whole milk
- 1/2 cup salted butter melted
- 1 tsp vanilla extract
Instructions
- Set a 10" cast iron skillet over medium low heat, and add the cubed butter.
- Once melted, add the brown sugar- whisking until it's dissolved.
- Remove the skillet from heat, then stir in the orange juice until combined. Add the blueberries evenly out into the dish.
- In a separate mixing bowl, add the flour, sugar, and baking powder. Whisk together to evenly combine.
- In another mixing bowl, whisk together the egg, milk, melted butter, and vanilla extract- to evenly combine.
- Pour the egg mixture into the bowl with the flour mixture, and stir just until evenly combined. Do not over mix.
- Pour the batter out over the blueberries and sauce in the skillet, spreading gently with a spatula (if needed) for an even layer.
- Bake the cake at 400° for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the skillet from the oven, and allow it to cool for 10-15 minutes before turning it out onto a waiting serving platter.
Notes
- You can sub frozen blueberries for fresh, but make sure they're completely thawed first
- Run a butter knife around the edges of the skillet after the cooling period to help release the cake from the dish before turning it over.
- Serve with scoops of vanilla ice cream or dollops of freshly whipped cream for an extra treat.
Nutrition
One Comment