Blueberry Upside Down Skillet Cake – Kid Friendly Things To Do

blueberry skillet cake

Fruity and delicious – this cake is the perfect end to a hot summer day.


  • 1/4 cup of butter
  • 1 cup of packed brown sugar
  • 2 tsp. lemon juice
  • 3 Tbsp. 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 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1/2 cup of 2% milk
  • 1/4 cup of butter melted
  • 1/3 cup of sour cream
  • 1/2 tsp. almond extract
  • 10 in. ovenproof skillet – cast iron skillets work great



  • Melt the first 1/4 cup of butter in the skillet over medium heat
  • 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¬† and spread them out
  • In a large bowl, mix flour, sugar, baking powder & salt
  • In a medium saucepan, melt the other 1/4 cup of butter – remove from heat and let cool until only lukewarm
  • After the butter has cooled, add the milk, sour cream, egg, and extract to the melted butter, and whisk
  • Slowly add the flour mixture into the milk and butter mixture
  • Stir until moistened
  • Spoon over the blueberries and spread out
  • Turn the stove back onto medium heat and cook over the stove for about 20 minutes, or until a toothpick inserted into the center of the cake portion comes out clean
  • Cool 10 minutes, and invert it onto a serving dish
  • Enjoy with ice cream or whipped cream


Bake in the oven alternative:

You can bake the cake – in a cast-iron skillet at 350 degrees for about 25-30 minutes. A toothpick inserted into the middle of the cake (only) should come out clean