We had a wonderful dinner at Clif and Barb’s last night (Neighbour). Clif prepared his Honey Garlic baby back ribs. Sides were baked potatoes and fresh local corn. Everything was sooooo good, I ate way too much.
I made dessert. A simple to put together blueberry upside down cake. The recipe is one that I have been making since 1983 (Canadian Living).
This cake is wonderful served warm with ice cream or a dollop of whipped cream or at room temperature. Makes a great breakfast or coffee cake too.
Home Cookin Chapter: Recipes From Thibeault’s Table
Blueberry Upside-Down Cake
Source: Canadian Living Magazine, August 1983
Often called gateau aux bleuets or pouding aux bleuets, this cake and its many variations are popular in Quebec. Taken warm from the oven and turned upside-down, it becomes a delicious pudding to serve with whipped cream; left in the pan to cool, it becomes a cake. Add cinnamon it you like a pleasant spiciness; omit for a plain white cake.
1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or Frozen)
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk
In 9 inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.
Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.
58 Comments Add yours
Ann this looks wonderful!L~xo
This looks so simple and tasty and your pictures are lovely.
I honestly can taste and smell it. How delightful. I think that \”Canadian Living\” magazine is something I have been missing in the US. Seems lots of good things come out of it.
I've never made that! Great idea for J!
Ann, you are killing me here. I cannot begin to tell you how good that looks to me and how much I want a nice big square of it. I am talking BIG square, LOL!!
I want this now, with a nice cup of coffee…seriously, I've bookmarked this, it's amazing!
Beautiful…and I know the taste would be wonderful!
I think I'm going to make this over the weekend. Looks like the perfect snack!! I love blueberries –
Wow!! The dough looks really delicious!! I'll bake this!
Wow!! The dough looks really delicious!! I'll bake this!
What a lovely blog. 🙂 This recipe sounds ( and looks ) so refreshing!
YUMMY!!!!! I love this, I make something similar often! sooo good with a scoop of vanilla ice cream.
I now know what to do with my frozen blueberries that I picked. -Tien
Wow, this looks amazing! My husband is a huge fan of blueberries. I have all the ingredients so I'll have to make it this week! Your blog is great!
this looks so much better than the blueberry boy bait that i made for sure. i mean just look at the blueberries. my gawd:)
Had to make this after I saw your gorgeous cake. It tastes awesome and the aroma while it was baking was amazing. Thanks for a great recipe.
Hello! I stumbled onto your blog while looking for a way to use up some blueberries. Was so taken with your photos I decided to try this out for myself- it was a huge hit! Thanks very much for sharing the recipe.
Thank you all for your comments. Anonymous and The musingbouche, I'm so happy that you gave the recipe a try and enjoyed it.Thanks for the feedback.Ann
I just made this tonight and it was delish. I'm going to share the recipe on my blog – hope you don't mind – and link back to you. Thanks so much for posting.
You are very welcome. I look forward to reading your post. Thanks
So simple, so fantastic!
Hello! I'm a fellow blogger and loved this recipe, included it in my own blog and, of course, mentioned you in the post. Thanks for providing such a yummy recipe!http://sweetjumbles.wordpress.com/2010/07/25/blueberry-upside-down-cake/
I too have been making this cake ever since \”CL\” first published it. The recipe never fails. Along with this recipe they also published other Blueberry recipes, do you have them, if not I still have my magazine.
Yes, I saved a number of the Blueberry recipes. I also still have the magazine. My favourite blueberry pie is a CL recipe.Ann
What do you do with the 3/4 cup granulated sugar??? It doesn't say! does it go onto the blueberries, or into the cake mix?
Anonymous, the butter and brown sugar go into the bottom of the cake pan. The recipe reads: \”Cream butter; gradually add sugar, beating until light……\”This is what you do with the 3/4 cup of sugar.Hope this helps.Ann
Thanks for posting this recipe. I made it last night and it is easy and delicious! The smell while it is baking is amazing.
Thank you for your site…Everything looks amazing.I'm making the Blueberry up-side down cake now.Have a Merry Christmas and a Wonderful New Year!!!!Veronica Hadley
I made this today and it looks amazing! I am currently in Culinary School and always looking for new, fun, knock your socks of recipes! I hope you don't mind if I share a link to your blog – it's fabulous – I can't wait to read more. Happy Baking! livelovebake.typepad.com
It's in the oven now.
Hope you enjoy.Ann
Made this today after I saw it on Pinterest. I seriously can't believe how good it is! THANKS!
This looks fantastic! And I just happen to have some blueberries in the freezer. Thanks for the delicious inspiration! 🙂
The cake looks AMAZING! I wanted to make it for a group of 12. Have you tried doubling the recipe before? I've heard that sometimes things goes weirdly wrong if you try to double baking recipes.
Mix & Matchy, I have never doubled this recipe. I would be tempted to just make two individual batches rather than double the recipe. But that said, I really don't think there is any reason that you couldn't double the recipe and bake it in two 9\” cake pans.Ann
Thanks for the advice! I was hoping to double it and make it for a 9×17\” baking dish but I only have one 9\” round and one 9\” square pan. Haha, that would work too! Different shapes but same great taste 😀 Thank you!
A round and a square would work fine. But so would your 9 X 17.Enjoy.Ann
I made this today, after coming upon it on Pinterest. I only had one cup of fresh blueberries, but I had a bag of frozen mixed berries (blueberries & red and black raspberries) so my fruit was a mixture, and I did not use a whole tsp of cinnamon – I did just toss in a shake of each cinnamon & nutmeg.My son & I both thought it was delicious, but the cake got more of a cobbler consistency for me. That was fine, I love cobbler! : )Thanks for sharing this recipe, I'm sure I'll make it again & again!
Ummm… We made your cake today, we had big hopes and it tasted magically delicious. It was like a flavor rainbow going from my taste buds to my heart, with taste unicorns riding it all the way. The blue berries were like fruit ecxtasy to an addict. The cake, spongey and sweet, was a tender pillow to my tongue. I would eat my hand to eat this cake. p.s. it cooked faster than you said it would — 20 minutes faster
Our family loves this cake, but I have one question. Is there any way to print the recipe? I cannot find a printable version and copying and pasting doesn't work. Help?
You can print the recipe from here.https://sites.google.com/site/thibeaultstablerecipes/blueberry-upside-down-cake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1
Baking it right now :0)
Howdy from Texas!! I made this today since I just \”happened\” to have all the ingredients. I did have to use an 8X8 pan since I dont have a 9X9. It came out fine. I did use the cinnamon and it gave it an Amish Friendship Bread quality. Very yummy. Thanks for posting this!! (I found it through Pinterest) 🙂
The first time I ever made this recipe I had already started it before realizing I didn't have any milk, but that I did have some half and half. It was incredibly rich and creamy. I've been using half and half ever since! This is one of my favorite cakes to bake!
I just made this cake and was wondering if it only raises to about an inch in height ? If so, then I did nothing wrong, Haven't eaten it yet but scooped up the crumbs and blueberries left in the pan and OMG !!
Bonnie Stern pub something very similiar(but with yogurt or buttermilk) in the Nat Post recently.I had not seen your recipe. I am single. I made half the recipe using an 8 \” ROUND cake pan and 1 and 1/4 cup cultured frozen berries. These were quite large and uniform….perfect one layer fit. Wild (smaller)frozen might be tastier and I would think fresh even better.Your recipe makes it easier to cut in half and uses milk.Bake for 25 to 35 minutes.Results…..very good and very easy. A keeper.
You can't go wrong with a Bonnie Stern recipe. ~Ann
I just baked this cake, it's soooooooooooooooooo good! Found your recipe through Pinterest.
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Just made this and all I can say is, \”WOW!\” My husband said, \” This should be illegal!\” lol definitely a keeper! Thanks for sharing! Found on Pinterest.
I have been making this recipe exactly as posted for the last 3 years and it's my families hands down favorite. Everybody I make it for is blown away by how yummy it is. This 4th of July, my daughter added bits of fresh pineapple to the blueberries and O.M.G. it was so good too. So now she is getting adventerous. Next she wants to try Raspberries and fresh peaches. I don't think you can go wrong with the cake over any fruit because the cake it is what makes it so delicious. THANKS YOU!!!
Rebecca thank you for the feedback. It is a family favourite here too. I've made it with raspberries and it is equally as good. And with rhubarb. I'm sure peaches will be wonderful.~Ann
Never even considered blueberries for an upside down cake. Wanting to branch out from pineapple and am going to make a peach version this weekend, but now may have to make blueberry too. Hmmm, blueberry and peach? Wonder what that would be like. I've seen several recipes mixing the two fruits.
Forgot to mention, cast iron skillet, 12 inch, works great for upside down cakes too!
Yes, I often use my cast iron skillet to bake in. But for this recipe, a 12\” skillet would be too big. Now if you have an 8 or 9 inch, that would work.~Ann
Goodness, I can’t stop gawking at this beautiful cake. All I want to do right now is cut myself a large slice and just sink my teeth into these delicious layers. Pinning! :DRiyannaBelieve it, Landscape Architect Seattle