Blueberry Upside Down Cake Recipe
Blueberry Dessert Recipes

Blueberry Upside-Down Cake

Blueberry Upside-Down Cake Recipe

Blueberry Upside-Down Cake


2 cups frozen blueberries, not thawed

1/4 cup sugar

1 tsp cornstarch

1 package (6.5 or 7 ounces) muffin mix, any flavor

1 egg, lightly beaten

1/3 cup low-fat milk

1 container (6 ounces) fat-free blueberry yogurt


Preheat oven to 350ºF; spray an 8-inch round baking pan with vegetable cooking spray; set aside. Rinse blueberries with cold water and pat dry with paper towels. In a medium bowl, stir sugar with cornstarch; add blueberries, toss to coat well. Spread blueberries in the prepared pan. In a medium bowl, blend muffin mix, egg and milk until batter is slightly lumpy (do not over mix); gently spread batter over berries. Bake until center springs back when gently pressed, 25 to 30 minutes. Cool 5 minutes in pan; invert onto a cake plate. Serve cake wedges with yogurt.

Servings: 6

Source: U.S. Highbush Blueberry Council

See more Dessert Recipes from Blueberry Upside Down Cake Recipe