Blueberry Upside-Down Cake, baked in a cast-iron skillet, features a luscious, caramelized brown sugar and blueberry topping adorning an ultra-moist, rich, and decadent yellow cake with just the right amount of sweetness.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an unforgettable dessert; it’s perfect for any occasion. It also pairs well with a cup of coffee for a casual breakfast or a snack.
Patterned after my popular Pineapple Upside-Down Cake and Cranberry Upside-Down Cake recipes, this whimsical and delightful confection starts with a cake mix to keep preparation simple.
Blueberry Upside-Down Cake, like this recipe for Blueberry Overnight Oats, is a unique way to showcase fresh or frozen blueberries, and it is as pretty as it is delicious! If you are looking for a gluten-free option, check out this Gluten-Free Lemon Blueberry Cake recipe.
Here’s what’s in it:
- Blueberries – fresh are best, but frozen work too! Generally, fresh blueberries can be found year-round in most grocery stores.
- Butter – is combined with brown sugar and blueberries to make the irresistible, carmelized topping that blankets the cake.
- Brown sugar – adds a rich molasses flavor to the topping.
- Yellow cake mix – a purchased mix helps make this recipe “a piece of cake” to prepare.
- Lemonade – yes, lemonade. Lemons and blueberries are made to go together, and the lemonade adds a beautiful citrusy flavor to the mix.
- Vegetable oil – keeps the cake moist and tender.
- Cornmeal – gives it a southern twist. This surprising ingredient also adds a pleasing crunch.
- Eggs – are the glue that binds it all together.
Here’s how to make it:
- Preheat oven to 350 degrees F.
- Melt the butter in a 10-inch well-seasoned cast-iron skillet over medium heat.
- When the butter is melted, add the brown sugar and stir to combine. Continue stirring until the sugar dissolves completely, which should take two to three minutes.
- Remove the skillet from the heat and add the blueberries, a few at a time, until the entire surface of the butter and sugar mixture is completely covered. Set aside.
- Add the cake mix, lemonade, vegetable oil, cornmeal, and eggs to a large bowl and mix with an electric mixer for two minutes.
- Carefully pour the cake mix over the blueberries, taking care not to dislodge them.
- Place the skillet in the oven and bake for 35 minutes or until a wooden skewer inserted in the middle (not touching the berry mixture) comes out clean.
- As soon as the cake comes out of the oven, run a butter knife around the rim of the skillet. Then place a serving plate or cake stand over the top of the skillet. Using potholders, hold the plate and the skillet together and carefully and quickly flip them upside down. Remove the pan.
- There you have it, Blueberry Upside-Down Cake!
Frequently asked questions:
Although fresh is best, frozen blueberries can be used, but be sure to let them thaw and then drain before adding to the topping. Any excess liquid will make your upside-down berry cake more likely to stick.
Upside-Down Blueberry Cake is delicious all by itself, but a scoop of vanilla ice cream or a large dollop of whipped cream makes it even more decadent.
The beauty of an upside-down cake is in the presentation. To keep it from sticking, keep these recommendations in mind:
-Be sure to use a well-seasoned cast-iron skillet.
-Ensure the butter is completely melted and the sugar is completely dissolved before adding the berries.
-Make sure your berries are dry before adding them to the caramelized sugar mixture. If not, pat them dry with a paper towel before adding them.
–As soon as the cake comes out of the oven, run a butter knife around the rim of the skillet and then remove it from the pan. The longer it sits, the more likely it is to stick.
Sometimes things don’t go quite as planned, but with all that butter, it is unlikely. However, if your cake does stick, treat it as a dump cake, scoop it out, and serve it in a bowl topped with a large scoop of vanilla ice cream. It will still be delicious, and no one will be the wiser.
Sharon’s tips:
I have never tried to freeze this dessert, so I’m not sure how that would work out. However, leftovers covered up will last up to five days in your refrigerator.
This recipe works best when baked in a well-seasoned cast-iron skillet. However, you can also use a 10-inch cake pan.
Make sure your berries are dry before adding them to the caramelized sugar. If not, pat them dry with a paper towel before adding them.
As soon as the cake comes out of the oven, run a butter knife around the rim of the skillet and then remove it from the pan. The longer it sits, the more likely it is to stick.
More blueberry recipes:
If you like blueberries as much as we do, you might also like these popular dishes:
- Blueberry Delight – An Easy Blueberry Dessert
- Blueberry Thumbprint Cookies
- Ultimate Blueberry Bread with Lemon Glaze
- Easy Buttermilk Banana Bread with Blueberries
- Easy Mini Blueberry Hand Pies
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
📋 Recipe:
Blueberry Upside-Down Cake Recipe
Ingredients
- 3 cups blueberries
- ½ cup unsalted butter
- 1 cup light brown sugar
- 15.25 ounces box yellow cake mix
- 1 cup lemonade
- ⅓ cup vegetable oil
- ¼ cup cornmeal
- 3 eggs large or x-large
Instructions
- Preheat oven to 350 degrees F.
- Melt the butter in a 10-inch well-seasoned cast-iron skillet over medium heat.
- When the butter is melted, add the brown sugar and stir to combine. Continue stirring until the sugar dissolves completely, which should take two to three minutes.
- Remove the skillet from the heat and add the blueberries, a few at a time, until the entire surface of the butter and sugar mixture is completely covered. Set aside.
- Add the cake mix, lemonade, vegetable oil, cornmeal, and eggs to a large bowl and mix with an electric mixer for two minutes.
- Carefully pour the cake mix over the blueberries, taking care not to dislodge them.
- Place the skillet in the oven and bake for 35 minutes or until a wooden skewer inserted in the middle (not touching the berry mixture) comes out clean.
- As soon as the cake comes out of the oven, run a butter knife around the rim of the skillet. Then place a serving plate or cake stand over the top of the skillet. Using potholders, hold the plate and the skillet together and carefully and quickly flip them upside down. Remove the pan.
- There you have it, Blueberry Upside-Down Cake!
This cake was better than I expected my supper guests had second servings wow