Blueberry Upside Down Skillet Cake – Kid Friendly Things To Do .com

Upside Down Blueberry Skillet Cake

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Whoa! This upside down blueberry skillet cake is deadly good! I thought the butter in the original recipe was a bit much in keeping with my girlish figure. So…I took half of it out, and added sour cream in it’s place! Makes no sense on the calorie factor, but hey it’s less butter…so I felt better about devouring an entire huge slice! Here’s the recipe:

You’ll Need:

  • 1/4 cup of butter
  • 1 cup of packed brown sugar
  • 2 t lemon juice
  • 3 T water
  • 1/4 cup of sugar
  • 1 cup of fresh or frozen blueberries
  • 1&1/2 cups of all purpose flour
  • 1/2 cup sugar
  • 2 t baking powder
  • 1/2 t salt
  • 1 egg
  • 1/2 cup of 2% milk
  • 1/4 cup of butter melted
  • 1/3 cup of sour cream
  • 1/2 t almond extract
  • 10 in. oven proof skillet


  • Upside Down Blueberry Skillet Cake
  • Melt the first 1/4 cup of butter in the skillet over medium heat
  • Upside Down Blueberry Skillet Cake
  • Add brown sugar, and stir in until ¬†smooth
  • Remove from heat, and add lemon juice, water, and sugar – stir until smooth, and sugar is dissolved
  • Add blueberries
  • In a large bowl, mix flour, sugar, baking powder & salt
  • In a medium saucepan, melt the other 1/4 cup of butter – let cool slightly
  • Add the milk, sour cream, egg, and extract to the melted butter, and whisk
  • Slowly add the wet mixture to the flour mixture
  • Stir until moistened
  • Upside Down Blueberry Skillet Cake
  • Pour over the blueberries
  • Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean
  • Upside Down Blueberry Skillet Cake
  • Cool 10 minutes, and invert it onto a serving dish
  • Upside Down Blueberry Skillet Cake
  • Enjoy with ice cream, or whipped cream
  • Upside Down Blueberry Skillet Cake

Adapted from Taste of Home

~Melissa –

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