Blueberry Upside Down Cake

This past week, my mom was given fresh blueberries from a friend of hers. She and my dad went to a friends house last night and she was in charge of dessert. She decided to bring this yummy cake. She text me over the pics and asked if I wanted to blog it. Of course, I said “YES”!! It looks so tasty, refreshing, and I love blueberries, so I am sure this would be a favorite of mine. She said it was a hit at the get together, so it declare this a winner, hehe! With blueberry season going on right now, this is a perfect way to use up some fresh blueberries!


1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries
1 tbsp lemon juice
1/2 cup butter
1/2 cup sugar
1 egg
1 tsp vanilla extract
1 1/3 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
3/4 cup milk



Combine melted butter and brown sugar in a 9 inch square cake pan. Spread evenly on the bottom. Next, spread blueberries on top, evenly. Sprinkle the lemon juice on next.
In a bowl, cream together the butter. Slowly add in the sugar, beating until light and fluffy. Mix in the egg and vanilla. In a different bowl, mix together the flour, baking powder, salt, and cinnamon. Add the dry ingredients to sugar mixture, slowly mixing the milk in as well. Spread batter over blueberry layer. Bake in a preheated oven, 350, for 45-50 minutes, or until toothpick comes out clean once inserted in middle. Let cake cool about 10 minutes, then turn pan onto a flat plate. Serve!

Print Friendly, PDF & Email