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    You are in: Home / Baking / Blueberry Upside-Down Cake Recipe
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    Blueberry Upside-Down Cake

    Average Rating:

     4 Total Reviews

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    • on August 07, 2009

      Another Dotty2 winner at our house! A long overdue review as I was intending to do a repeat with Saskatoons - that would have to make for a ten star! Saskatoons were few and far between this year - will have try for next summer! As BK and Violet have already said - the aroma while baking made for wonderful - moist and delicious and looks lovely! Made as posted using a bundt pan, topped with whipped cream. That bottom layer really adds to this upside-down cake. A keeper for sure!

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    • on July 18, 2009

      This was a tasy desert, but I had to make it twice! The first time was a disaster, mostly my own fault. First, there wasn't a lot of info on the type of pan to use. I had the great idea of using a spring form pan; to get it out easily, anticipating it would be sticky. This cake is very short, only a couple of inches tall. More like shortbread. It certainly didn't fill the spring form pan enough to be able to invert as the directions said (should have thought that through a head of time). My second mistake was not trusting the directions. Cooking for 45 minutes seemed way too long to me. The "disaster" cooked for about 40 minutes. It wasn't fully cooked. I mistook the wet toothpic for blueberry juice. So my attempt to invert a short, uncooked cake in a too tall pan was a disaster. On my second attempt (good thing blueberries had been 4/$5 that week!) I used a 8 inch diameter 2 inch tall, non-stick pan that you'd use to cook a layer of a cake. That worked beautifully. Also, I cooked it for about 55 minutes. Finally, it was delicious.

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    • on May 12, 2009

      I made this for Mother's Day and everyone thought it was very good! I baked it in a bundt pan and added more than one layer of blueberries (but not too many). It came out very pretty and smelled absolutely delicious while baking. I also bought 12 ounces of frozen blueberries and only used about half. Writing about it is making me want to bake it all over again!

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    • on April 21, 2009

      What a great recipe Dotty. We loved this easy to make cake. The cake was wonderful, tall, moist, tender, sweet and tasty. I used fresh blackberries instead of blueberries, they were awesome in the cake. Nice contrast between the sweet cake and the semi tart fruit. I can't wait to try this with wild blueberries. I garnished the cake with whipped cream. Thanks so much for sharing a new family favorite.

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    Nutritional Facts for Blueberry Upside-Down Cake

    Serving Size: 1 (125 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 391.8
     
    Calories from Fat 121
    31%
    Total Fat 13.5 g
    20%
    Saturated Fat 8.0 g
    40%
    Cholesterol 68.6 mg
    22%
    Sodium 198.8 mg
    8%
    Total Carbohydrate 64.5 g
    21%
    Dietary Fiber 1.6 g
    6%
    Sugars 38.8 g
    155%
    Protein 4.5 g
    9%
    Detailed Nutrition Values About Nutrition Info
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