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Gallery Blueberry Upside-Down Cake Credit: Gentl & Hyers Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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

Gallery Blueberry Upside-Down Cake Credit: Gentl & Hyers

Recipe Summary Servings: 4

Blueberry Upside-Down Cake      Credit: Gentl & Hyers

Blueberry Upside-Down Cake

Credit: Gentl & Hyers

Blueberry Upside-Down Cake

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 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

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.

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.

Reviews (8)

 Add Rating & Review     107 Ratings   5 star values:        15    4 star values:        18    3 star values:        45    2 star values:        20    1 star values:        9

Reviews (8)

Add Rating & Review     107 Ratings   5 star values:        15    4 star values:        18    3 star values:        45    2 star values:        20    1 star values:        9

Add Rating & Review

107 Ratings 5 star values: 15 4 star values: 18 3 star values: 45 2 star values: 20 1 star values: 9

107 Ratings 5 star values: 15 4 star values: 18 3 star values: 45 2 star values: 20 1 star values: 9

107 Ratings 5 star values: 15 4 star values: 18 3 star values: 45 2 star values: 20 1 star values: 9

  • 5 star values: 15 4 star values: 18 3 star values: 45 2 star values: 20 1 star values: 9

    Martha Stewart Member     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.  

Martha Stewart Member     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!  

Martha Stewart Member     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.  

Martha Stewart Member     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.  

Martha Stewart Member     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.  

Martha Stewart Member     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!  

Martha Stewart Member     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!  

Martha Stewart Member     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

    Martha Stewart Member

    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.

Rating: 5 stars

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!

Rating: Unrated

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.

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.

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.

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!

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!

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

All Reviews for Blueberry Upside-Down Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Blueberry Upside-Down Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest