Fresh Blueberry / Sour Cream Upside Down Cake

Cassie *


One moist and blueberry delicious cake!



★★★★★ 3 votes

6 - 8
10 Min
20 Min


  • 1/4 c
  • 3/4 -1 c
    brown sugar, packed
  • 1/4 c
    fresh squeezed orange juice
  • 1 pt
    fresh blueberries - or about 1 1/2 cups
  • 1 1/2 c
  • 1/2 c
  • 1/2 tsp
  • 2 tsp
    baking powder
  • 1/2 c
    milk plus 2 tablespoons
  • 1/3 c
    sour cream
  • 1
  • 5 Tbsp
    butter, melted
  • 1/4 tsp
    each - orange extract & almond extract

How to Make Fresh Blueberry / Sour Cream Upside Down Cake


  1. Preheat oven to 400 degree F,

    In a 10 inch oven proof skillet, melt butter and brown sugar over medium heat, until sugar is well incorporated with butter and beginning to dissolve....if not completely dissolved its fine.
  2. Stir in orange juice and evenly distribute the blueberries. Set aside.
  3. In a bowl whisk flour, sugar, baking powder and salt.

    In another bowl, whisk egg, milk, sour cream, butter, extracts.
  4. Pour milk mixture into the dry mixture and stir just until all is moistened.
  5. Spoon or pour batter evenly over blueberries in pan and spread evenly.
  6. Bake for 20 minutes or until cake begins to turn golden and is cooked through.
  7. Leave cool for at least 10 minutes before turning over onto a serving plate.

    Serve with whipped cream or ice cream.

Printable Recipe Card

About Fresh Blueberry / Sour Cream Upside Down Cake

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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