Blueberry Upside-Down Cake

We’re changing up the upside-down cake game and are making a blueberry one!

It’s a light, yet wholesome and hearty cake with a lightly sweetened blueberry “topping”.

It’s breakfast, it’s dessert, it’s everything.

Have you ever had breakfast cake?

Here’s the thing, though. It is secretly good-for-you.

I know, I don’t like to admit that because, sometimes, it scares people off as if it won’t taste good or have glorious texture. But honestly, just take a look at it!  

It really is just as dreamy and delectable as it looks in the photos.

The blueberries are bright and beautiful and the absolute perfect topping (um, bottom?) for this blueberry upside-down cake.

Because who doesn’t love blueberries, and also, who doesn’t love sitting here staring at a piece of breakfast cake, admiring its beauty?

So in a nutshell, the nutritiousness and reminiscence of tender baked oatmeal in cake form with all those berries is why I call it a breakfast cake.

Some might call it a snack cake, which works too.

It’s made with whole grain flour, oats, flax and yogurt – which creates such a tender cake – and is flavored with vanilla, cinnamon and of course, blueberries.

They’re both in the cake and on the cake – you’re welcome.

And if you’re as blueberry (and just berries in general) obsessed as I am, I’ve lined up several more recipes you’ll need/want to try…

Tips for making tender baked goods

Let’s face it, though. Sometimes making baked goods can be frustrating because they don’t turn out tender and delicious.

So here are my best tips for making really amazing baked goods that are also pretty darn good for you:

• Don’t overmix. This is probably the most important tip, especially when it comes to making things like this breakfast cake, muffins and quick breads.
  • It’s easy to get carried away to be sure everything is mixed together, but you are looking to only mix until the ingredients come together.
  • Sometimes I skip using the hand or stand mixer and just mix by hand to be sure I don’t overdo it.
• Incorporate yogurt or sour cream into the batter. I generally use yogurt because it is a nutritious ingredient, but yogurt and sour cream both do the same job.
  • They make the batter moist and tender. YUM!
• Use adequate oil (or applesauce). It’s easy to skip on oil when you’re trying to healthify a recipe, but if you’re going to cut down, replace that same amount with unsweetened smooth applesauce.
  • Other ingredients like canned pumpkin and shredded zucchini help keep the baked goods tender as well.
• Don’t overbake. Follow the instructions carefully and always set the timer for 5 or 10 minutes less time than the recipe calls for.
  • All ovens cook differently, so it’s better to set it for less time and check on it frequently as it bakes.
  • It’s good practice to use a toothpick to check for doneness.
• Accurately measure both dry and wet ingredients. Be sure to use liquid measuring cups for wet ingredients and dry measuring cups for dry ingredients!
  • And always follow the instructions when it says things like packed, sifted or leveled with a knife.
  • These things are important, friends!

Now, you’re on your way to making stellar baked goods! Starting with this stellar cake…

A few other berry recipes you’ll *swoon* over:

• Blueberry Date Muffins
• Blueberry Donuts with Orange Glaze
• Almond Flour Blueberry Muffins
• Strawberry Chia Jam
• Mixed Berry Bread Pudding
• Strawberry Basil Bruschetta
• Chocolate Overnight Oat & Raspberry Chia Pudding Parfaits

Blueberry Upside-Down Cake

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Blueberry upside-down cake with fresh or frozen blueberry topping and a whole oat and flax cake.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 45-50 mins
• Total Time: 55 mins – 1 hr 5 mins
• Yield: Serves 8
• Category: Dessert, Breakfast
• Method: Baking

Ingredients

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• 2 tablespoons butter
• ½ cup + 1 tablespoon packed brown sugar, divided
• 2 pints blueberries, divided
• 2 large eggs
• 12 ounces vanilla or plain Greek yogurt (or 1 1/3 cups)
• ¼ cup oil
• 2 teaspoons pure vanilla extract
• 1 cup whole wheat pastry flour*
• 1 cup old-fashioned rolled oats
• ¼ cup ground flaxseed
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon

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Instructions

1. Preheat oven to 350 degrees.
2. Place butter in the bottom of a greased 9” round cake pan. Place the pan in the oven for a few minutes, until butter is just melted. Remove the pan from the oven and add one tablespoon of brown sugar and stir to combine. Dump about ¾ cup blueberries into the cake pan, toss with the butter and brown sugar and form an even layer. Set the rest of the blueberries aside and set the prepared pan aside.
3. Using a stand mixer fitted with the paddle attachment, mix together the eggs and remaining bowl sugar until combined, then whisk in the yogurt, oil, eggs, vanilla extract until incorporated.
4. In a separate bowl, mix together flour, oats, flaxseed, baking powder, baking soda, salt and cinnamon. Slowly add dry ingredients into the wet ingredients with mixer on low speed, just until combined. Fold in remaining blueberries.
5. Pour batter into the prepared cake pan. Bake in the oven for 45-50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool, then place a plate upside down on top of the cake pan and turn it over so the cake turns onto the plate with the blueberry topping facing up. Slice and serve.

Notes

Substitution Tip: You can use all-purpose, whole wheat, whole wheat white, oat flour or GF all-purpose flour.

Nutrition

• Serving Size: 1/8 of cake
• Calories: 320
• Sugar: 16g
• Sodium: 330mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 53mg