{Recipe Feature} Canadian Living’s Blueberry Upside Down Cake

I love this time of year.

So many fresh fruits and vegetables  are now available at our local farmer’s markets.

One of my favourite fruits, and something I look forward to each year is  blueberries.

What better way to use the first blueberries of the season than in a cake that I have been baking for almost 30 years.

The recipe  for this Blueberry Upside Down Cake comes from a 1983 Canadian Living Magazine.

This  cake can be baked in any size/shape 8 or 9 inch baking pan.

This time I baked it in a vintage Griswold cast iron skillet,

but a square or rectangle cake  or  springform pan also works.

A simple cake, but delicious,  very moist and delicate.

Wonderful  served warm or at room temperature.

With or without whipped cream.

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 egg

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.


~Ann @ Thibeault’s Table