Fresh Blueberry / Sour Cream Upside Down Cake

Cassie *


One moist and blueberry delicious cake!


★★★★★ 3 votes
6 - 8
10 Min
20 Min


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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
5 Tbsp
butter, melted
1/4 tsp
each - orange extract & almond extract

How to Make Fresh Blueberry / Sour Cream Upside Down Cake


  • 1Preheat 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.
  • 2Stir in orange juice and evenly distribute the blueberries. Set aside.
  • 3In a bowl whisk flour, sugar, baking powder and salt.

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