Maple Blueberry Upside Down Buttermilk Cake

Maple Blueberry Upside Down Buttermilk Cake


September 18, 2011



1/3 cup brown sugar

2 Tbsp. butter

2 Tbsp. maple syrup

1-2 cups fresh or frozen blueberries


1/4 cup butter, softened

3/4 cup sugar

1 large egg

1 tsp. vanilla

1 cup all purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup buttermilk or thin plain yogurt


1Preheat oven to 350°F. Butter an 8" or 9" round cake pan and put the brown sugar, butter and maple syrup in it - put it into the oven as it preheats and then stir with a fork until smooth and scatter with the berries.

2In a largish bowl, beat the butter and sugar for a few minutes, until pale and fluffy. Beat in the egg and vanilla. In a small bowl, stir together the flour, baking powder, baking soda and salt.

3By hand or with the mixer on low speed, add the flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, mixing each time just until combined. Spread the batter over the blueberries the pan, smoothing the top.

4Bake for 25-30 minutes, until golden and springy to the touch.

5 Let cool for 10 minutes, then invert onto a cooling rack or plate, or eat warm, straight from the pan.


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One comment

  1. Lori
    August 31, 2019 at 1:07 pm

    Dear Julie, this recipe is one of my go-to recipes, like so many of your recipes and requires no changes. I’m guilty of changing almost every recipe I use. Ok, I use this recipe for saskatoons, but I don’t count that as a change really does it? 🙂 Thank you for giving us so many good recipes. Thank you for encouraging us to cook and to change recipes and experiment and eat food; dirty food, clean food, local, exotic, fresh and frozen. You are wonderful and I love the work you do.
    Much love!

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