Baking: Cakes, Cookies, Muffins: Blueberry Upside-Down Cake

Reminiscent of times past, this tasty retro cake has been given a Recipe Makeover, rendering a lower-calorie twist on the retro classic.
Per serving: 189 calories, 1.3g fat and 0.5g sat fat.
Saves: 218 calories, 17.3g fat and 5.7g sat fat!

Author: US Highbush Blueberry Council, adapted by CalorieKing staff
Date: December 26, 2012

Suggestions: Upside-down cakes are usually made in a pan with a curved bottom, baked, then turned over, allowed to set, and served upside-down.

Turning the cake upside down is a critical process, in order to avoid parts of the cake from sticking to the pan. In this case, flouring the pan is not advised.

Serves: 6 person(s)
Yield: 6 x wedges

Preparation Time: 20 mins
Cooking Time: 30 mins


    Traditional upside-down cakes were made using syrupy pineapple or other fruit, whole milk, extra butter, and sugar, resulting in a calorie-laden dessert.

    This made-over recipe trims and/or replaces the higher-calorie ingredients with lower-calorie, such as replacing whole milk with lower-fat milk, syrupy fruit with frozen blueberries, and cutting back on added sugar. The result is a tasty cake, reminiscent of the past.
  Recipe Makeover

    2 cup frozen blueberries, not thawed
    2 Tbsp sugar (1/8 cup) *
    1 tsp cornstarch
    1 package (about 6.5 oz) muffin mix, dry, any flavor (such as Krusteaz Fat-Free Wild Blueberry)
    1 egg, lightly beaten
    1/3 cup low-fat milk
    1 container (6 oz) fat-free, low-sugar blueberry yogurt (such as Dannon Light 'n Fit)

  Traditional Recipe

    1 stick + 4 Tbsp unsalted stick butter, divided
    1 cup unpacked brown sugar
    8 slices canned pineapple slices, in light syrup
    8 maraschino cherries, drained
    1 1/2 cup all-purpose flour
    2 tsp baking powder
    1/2 cup granulated sugar
    1/2 tsp salt
    1/2 cup whole milk
    1 large egg


    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 in preheated oven until center springs back when gently pressed, 25 to 30 minutes. Cool 5 minutes in pan; carefully invert onto a cake plate. Serve cake wedges with yogurt.


    * This original recipe called for more sugar. If desired and for a sweeter cake, make cake with 1/4 cup sugar instead of 1/8 cup (2 Tbsp).

    Serving suggestion is not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:189 cals407 cals
Kilojoules:789 kJ1,701 kJ
Fat1.3 g18.6 g
Carbohydrates40.9 g57.7 g
Protein4.7 g4.1 g
Cholesterol33.3 mg46.6 mg
Sodium276 mg265 mg
Saturated Fat0.5 g6.2 g
Fiber2.9 g1.2 g
Calcium90.0 mg140.0 mg
Total Sugars23.5 g38.7 g

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