Blueberry Upside-Down Skillet Cake

Total Time: Prep: 25 min. Bake: 20 min.´╝îMakes: 8 servings

Living in Maine, I am lucky to have an endless amount of wild blueberries. This recipe’s similar to a pineapple upside down cake. It’s easy, light and also great with cranberries. —Nettie Moore, Belfast, Maine


  • 1/4 cup butter, cubed
  • 1 cup packed brown sugar
  • 1/4 cup orange juice
  • 1 cup fresh or frozen blueberries
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup 2% milk
  • 1/2 cup butter, melted
  • 1/2 teaspoon almond extract
  • Optional toppings: Vanilla ice cream, whipped cream and toasted almonds


  1. Preheat oven to 400┬░. In a 10-in. cast-iron or other ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries.
  2. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries.
  3. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before inverting onto a serving plate. Top as desired.


1 slice (calculated without whipped cream): 454 calories, 21g fat (11g saturated fat), 73mg cholesterol, 396mg sodium, 63g carbohydrate (43g sugars, 2g fiber), 5g protein.

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