Blueberry Upside Down Cake

Blueberry Upside-Down Cake


  • 2 tbsp. butter or margarine – melted
  • 1/3 cup brown sugar
  • 1 1/2 cups blueberries
  • 1 tsp. cornstarch


  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 cup softened butter or margarine
  • 2/3 cup granulated sugar
  • 1 egg
  • 2/3 cup plain yogurt
  • 2 tbsp. lemon juice
  • 1 tbsp. lemon rind
  • 1/2 tsp. vanilla


In 9-inch round or 8-inch square cake pan, spread melted butter. Sprinkle with brown sugar. In small bowl combine blueberries with cornstarch. Spoon blueberries over brown sugar, set aside.

In medium bowl, mix together flour, baking powder, baking soda and salt. In large bowl, cream butter and sugar until fluffy, using electric mixer. Beat in egg. Then beat in yogurt, lemon juice, lemon rind and vanilla. Stir in flour mixture just until well combined. Pour batter over berries.

Bake in 350 °F oven for 55 to 60 minutes or until cake tester inserted in center comes out clean. Cool 5 minutes on rack. Loosen edges around cake and invert onto cooling rack.

Serve with whipped cream or ice cream if desired.