Upside Down Blueberry Cake

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The blueberries and brown sugar form a lovely topping when the cake is flipped over. If you don’t have a 7-inch soufflé dish, you can make this in a 7-inch springform pan; be sure to put it on a rimmed baking sheet to catch any leaks.

Tags: Intermediate, 10 mins, Desserts, Fruit, Summer Insider's Report 2011
Serves: 8
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 45  minutes
Total: 55 *  minutes
*Stand time: 45 minutes

Additional Information


2 tbsp (25 mL) melted butter
3 tbsp (45 mL) packed brown sugar
2 cups (500 mL) PC Organics Fresh Blueberries
1-1/2 cups (375 mL) cake and pastry flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/4 cup (50 mL) melted butter
2/3 cup (150 mL) packed brown sugar
2 eggs
1/2 cup (125 mL) 2% milk, at room temperature


  1. Preheat oven to 350°F (180°C).
  2. Spray 7-inch (18 cm) soufflé dish with cooking spray. Spread 2 tbsp (25 mL) melted butter over bottom, then sprinkle with 3 tbsp (45 mL) brown sugar and half of blueberries. Set aside.
  3. Sift together flour, baking powder and salt. In another bowl, whisk together ¼ cup (50 mL) melted butter, 2/3 cup (150 mL) brown sugar and eggs; add milk and whisk until smooth. Add flour mixture; gently whisk just until combined. Pour half of batter into prepared dish. Sprinkle with remaining blueberries and cover with rest of batter.
  4. Bake in centre of oven for 40 to 45 minutes or until skewer inserted in centre comes out clean. Cool for 5 minutes.
  5. Carefully invert onto serving plate. Let cool for 45 minutes. Serve warm or at room temperature, dusted with icing sugar if desired.

Nutritional Information

Makes 8 servings Per serving:
310 calories
fat 11 g
sodium 350 mg
carbohydrate 49 g
fibre 2 g
protein 5 g