Blueberry Upside-Down Cake – A Cast Iron Skillet Classic with Buttermilk

Some recipes come with a little more love baked into them. This blueberry upside-down cake was one of those treasures tucked into a box of handwritten cards from my grandmother. The kind of recipe that doesn’t come with perfect measurements or exact times—but always turns out just right.

This cake is rich with vanilla and buttermilk, baked in a 12-inch cast iron skillet for that perfect golden crust, and topped with a sticky-sweet blueberry layer that caramelizes as it bakes. It’s old-fashioned comfort food at its best—and I think Granny would be proud.

🍰 Ingredients

Topping:

• 1/2 stick (1/4 cup) unsalted butter
• 1/2 cup brown sugar
• 2 cups fresh or frozen blueberries

Cake:

• 3 cups cake flour
• 1 2/3 cups granulated sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/3 cups buttermilk
• 2 large eggs
• 3/4 cup vegetable oil
• 2 tablespoons vanilla extract

🥳 Instructions

1. Preheat oven to 350°F. Place a 12-inch cast iron skillet on the stovetop.
2. Make the topping:
   • Melt butter in the skillet over medium-low heat.
   • Add brown sugar and stir until dissolved.
   • Remove from heat and evenly spread blueberries over the sugar mixture. Set aside.
3. Make the batter:
   • In a large bowl, whisk together cake flour, sugar, baking powder, and salt.
   • Make a well in the center and add buttermilk, eggs, oil, and vanilla.
   • Stir just until combined. Do not overmix.
4. Assemble:
   • Carefully pour the batter over the blueberry layer in the skillet.
   • Smooth the top with a spatula.
5. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and flip:
   • Let cake cool for about 10 minutes.
   • Run a knife around the edge and carefully invert onto a plate or cake stand.

✨ Tips for Success

• Use room temp buttermilk and eggs for a smoother batter.
• Dry your blueberries if using frozen to avoid excess moisture.
• Don’t skip the cooling time before flipping—the topping needs to set just enough.
• Cast iron is best, but any oven-safe skillet or cake pan works.

🌟 Why This Recipe Works

What sets this blueberry upside-down cake apart is the richness from the buttermilk and oil—no dry crumbs here. The cake is tender, lightly sweet, and balances beautifully with the tangy, caramelized blueberries on top. It’s a nostalgic dessert that feels like it came straight out of a family reunion or church potluck.

Whether you’re a seasoned cast iron baker or just dipping your toes into vintage recipes, this cake is an easy win.

Blueberry Upside-Down Cake

This nostalgic blueberry upside-down cake is made with buttermilk and baked in a cast iron skillet for a golden, tender crumb and a rich, berry topping.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

  

• Topping:
• - 1/2 stick 1/4 cup unsalted butter
• - 1/2 cup brown sugar
• - 2 cups blueberries fresh or frozen
• Cake:
• - 3 cups cake flour
• - 1 2/3 cups white sugar
• - 2 1/4 tsp baking powder
• - 1/2 tsp salt
• - 1 1/3 cups buttermilk
• - 2 large eggs
• - 3/4 cup vegetable oil
• - 2 tbsp vanilla extract

Instructions

 

• Preheat oven to 350°F.
• In 12-inch cast iron skillet, melt butter and stir in brown sugar. Remove from heat.
• Spread blueberries over sugar mixture.
• In a large bowl, mix dry ingredients.
• Add buttermilk, eggs, oil, and vanilla. Stir until just combined.
• Pour batter over blueberries.
• Bake 50–55 minutes or until a toothpick comes out clean.
• Cool 10 minutes, then invert onto plate.

Notes

- Use pineapple or peach instead of blueberries for variation.
- Best served slightly warm with whipped cream.