Best Upside Down Blueberry Pancake Recipes

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OVEN-BAKED BLUEBERRY PANCAKE



Oven-Baked Blueberry Pancake image

This pancake is also delicious without the berries, which can be served alongside instead.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 40m

Number Of Ingredients 10

1 cup all-purpose flour
3 tablespoons plus 1 teaspoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3/4 cup whole milk
1 large egg, room temperature
2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
1 cup blueberries (about 5 ounces)
Confectioners' sugar, for serving
Maple syrup, for serving

Steps:

  • Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
  • Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
  • Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 10

6 tablespoons butter, softened, divided
1/4 cup packed brown sugar
2 cups fresh blueberries
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 cup whole milk
Whipped topping, optional

Steps:

  • In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. , In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries. , Bake at 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.

Nutrition Facts : Calories 292 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 181mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON BLUEBERRY UPSIDE-DOWN CAKE



Lemon Blueberry Upside-Down Cake image

Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.

Provided by Hurricane

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

8 tablespoons unsalted butter, divided, at room temperature
1 cup white sugar, divided
½ teaspoon ground cinnamon
½ teaspoon allspice
2 (6 ounce) containers fresh blueberries
1 large egg
1 teaspoon vanilla extract
lemon, juiced
½ teaspoon lemon zest
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
  • Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
  • Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
  • Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
  • Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 49.1 g, Cholesterol 55 mg, Fat 12.8 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 182.1 mg, Sugar 30.1 g

BAKED BLUEBERRY PANCAKE



Baked Blueberry Pancake image

For a quick breakfast, Norna makes the pancake while fixing supper the night before, then cuts it into squares. The next morning, she tops them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast. Norna Detig - Lindenwood, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

2 cups pancake mix
1-1/2 cups fat-free milk
1 large egg
1 tablespoon canola oil
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
Butter and maple syrup

Steps:

  • In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries., Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.

Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 527mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

UPSIDE-DOWN BLUEBERRY-LEMON CAKE



Upside-Down Blueberry-Lemon Cake image

This berry packed upside-down cake is perfect for dessert or brunch, served with a dollop of sweetened sour cream.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon unsalted butter, plus more for the pan
2/3 cup sugar
3 cups blueberries
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
3/4 cup milk
1/4 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
  • For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
  • Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
  • Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.

BLUEBERRY OVEN PANCAKE RECIPE BY TASTY



Blueberry Oven Pancake Recipe by Tasty image

Here's what you need: plain flour, sugar, baking powder, salt, milk, butter, egg, blueberry, sugar, whipped cream, icing sugar, blueberry jam

Provided by Matthew Cullum

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

1 ¾ cups plain flour
3 tablespoons sugar
1 teaspoon baking powder
1 pinch salt
1 cup milk
2 tablespoons butter, melted, plus more for the pan
1 egg
1 cup blueberry
1 teaspoon sugar
whipped cream
icing sugar
½ cup blueberry jam

Steps:

  • Mix the flour, sugar, baking powder, and salt together in a large bowl.
  • Preheat oven to 190°C (375°F).
  • In a smaller bowl, mix the milk, butter, and egg until combined. Whisk into the flour mix until a smooth batter is formed.
  • In an ovenproof pan, melt a tablespoon of butter and swirl around to grease. Pour in the batter, and scatter blueberries over evenly. Sprinkle over more sugar.
  • Bake for 25 minutes.
  • Serve with icing sugar, blueberry jam, and whipped cream.
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 39 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams

BLUEBERRY PANCAKES



Blueberry Pancakes image

Open your own pancake house on a weekend morning with these fruit-filled breakfast gems!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 15

Number Of Ingredients 5

1 package Betty Crocker™ wild blueberry muffin mix
1 3/4 cups water
1/4 cup vegetable oil
2 eggs
3/4 cup maple-flavored syrup

Steps:

  • Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
  • Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
  • Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.

Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg

UPSIDE-DOWN BLUEBERRY PANCAKE



Upside-Down Blueberry Pancake image

This is like having cake for breakfast. It is an excellent way to serve pancakes on a busy morning. You don't have to stand at the stove and keep flipping.

Provided by Ms B.

Categories     Breakfast

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup pancake mix (I use Bisquick)
1/2 cup milk
1 egg
2 tablespoons butter
1 (16 ounce) can blueberries, well drained

Steps:

  • Preheat oven to 350F.
  • Combine pancake mix, milk and egg; set aside.
  • In a 10-inch pie plate (in oven) melt butter and remove from heat.
  • Spoon berries in bottom of pie plate.
  • Carefully pour batter on top.
  • Bake 18 minutes or until top springs back when tapped.
  • Loosen edges and invert onto serving plate.
  • Cut into wedges and serve with maple syrup.
  • NOTE: This simple breakfast can be made with almost any fresh, frozen or canned fruit.
  • Just be sure to drain well.

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