Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Blueberry Upside Down Cake
Blueberry Upside-Down Cake

This Blueberry Upside Down Cake offers a fresh, modern take on a classic dessert. A radiant layer of blueberries covers your favorite muffin mix, which is complemented by the slight tartness of blueberry yogurt. No matter the occasion, Blueberry Upside Down Cake is a new take on cake that will wow the toughest critics!


  • 2 cups frozen blueberries, not thawed
  • ¼ cup sugar
  • 1 teaspoon cornstarch
  • 1 package muffin mix, any flavor
  • 1 egg, lightly beaten
  • 1⁄3 cup low-fat milk
  • 1 container (6 ounces) fat-free blueberry yogurt


  1. Preheat oven to 350ºF
  2. Spray an 8-inch round baking pan with vegetable cooking spray
  3. Set aside
  4. Rinse blueberries with cold water and pat dry with paper towels
  5. In a medium bowl, stir sugar with cornstarch
  6. Add blueberries, toss to coat well
  7. Spread blueberries in the prepared pan
  8. In a medium bowl, blend muffin mix, egg and milk until batter is slightly lumpy (do not over mix)
  9. Gently spread batter over berries
  10. Bake until center springs back when gently pressed, 25 to 30 minutes
  11. Cool 5 minutes in pan
  12. Invert onto a cake plate
  13. Serve cake wedges with yogurt

Number of servings (yield): 6


Per Portion:

230 calories

41 g carbohydrate

5 g total fat

Print This Page