When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Blueberry Raspberry Upside Down Cake Recipe

Blueberry Raspberry Upside Down Cake Recipe

Made in a frying pan, blueberry raspberry upside down cake on blue plate

My mom would bake blueberry raspberry cake in her 9-inch cast-iron frying pan (the heavy pan keeps the butter from burning and the handle makes it easy to flip the cake upside down).

7 Tbs Butter, divided
1 cup Brown sugar
2 Eggs
1 cup Sugar
1/2 cup Milk
1/4 tsp Salt
1 cup All-purpose flour
1 tsp Baking powder
1 pint Fresh raspberries
1 pint Fresh blueberries
1 pint Heavy cream
1/4 cup Powdered sugar
1 tsp Vanilla

Oven Temp ~ 375°
Baking Time ~
Pan Type ~ heavy 9 inch skillet
Preheat your oven.
Place 5 Tablespoons of butter in a heavy skillet and pour in the brown sugar. Place into preheated oven until sugar dissolves. Keep warm.

Beat eggs and sugar together until light and creamy, about 4 minutes. Melt remaining 2 Tablespoons of butter in milk over low heat or in the microwave on high for 1 minute. Sift together the salt, flour and baking powder. Add dry ingredients and warm milk to the beaten eggs and sugar. Sprinkle raspberries and blueberries over the butter mixture in the skillet. Pour upside down cake batter over berries and bake until a toothpick inserted into center of cake comes out clean.

As soon as Blueberry Raspberry Upside Down Cake is done, carefully turn cake upside down onto a large platter with a lip to catch the juices.
Whip the heavy cream with powdered sugar and vanilla.
Serve Blueberry Raspberry Upside Down Cake warm with a dollop of whipped cream.

9 Servings
Nutrition facts:
Serving Size 224 g
Calories 540
Calories from Fat 274
Total Fat 30.4g 47%
Saturated Fat 18.5g 92%
Cholesterol 134mg 45%
Sodium 175mg 7%
Total Carbohydrates 65.1g 22%
Dietary Fiber 3.7g 15%
Sugars 48.0g
Protein 5.1g
Vitamin A 23% • Vitamin C 23% • Calcium 10% • Iron 8%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!