BLUEBERRY UPSIDE-DOWN SKILLET CAKE

Blueberry Upside-Down Skillet Cake image

Living in Maine, I am lucky to have an endless amount of wild blueberries. This recipe's similar to a pineapple upside down cake. It's easy, light and also great with cranberries. -Nettie Moore, Belfast, Maine

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/4 cup butter, cubed
1 cup packed brown sugar
1/4 cup orange juice
1 cup fresh or frozen blueberries
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup 2% milk
1/2 cup butter, melted
1/2 teaspoon almond extract
Optional toppings: Vanilla ice cream, whipped cream and toasted almonds

Steps:

Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries., Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before inverting onto a serving plate. Top as desired.

Nutrition Facts : Calories 454 calories, Fat 21g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 396mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.