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A slice of blueberry upside-down cake showing caramelized berry topping and fluffy vanilla crumb

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
Cook Time 55 minutes
Total Time 1 hour 15 minutes

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.