Blueberry Upside-Down Cake

Serves: 10Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy

Serves: 10


  • 4 cups blueberries
  • 1 Tbsp. lemon juice
  • 1 1⁄4 cups sugar
  • 1 tsp. Angostura Bitters
  • 4 Tbsp. vegetable shortening
  • 1 large egg
  • 1 1⁄2 cups all-purpose flour
  • 1⁄4 tsp. salt
  • 1 1⁄2 tsp. baking powder
  • 3⁄4 cup whole milk


  • Preheat oven to 350°F. Generously butter an 8-inch round cake pan.
  • Place the blueberries in a bowl and squeeze the lemon juice over the top. Sprinkle with 3⁄4 cup sugar and the bitters. Set aside.
  • In another bowl, cream together the shortening and the remaining 1⁄2 cup sugar until light and creamy. Add the egg, mixing well. Sift together the flour, salt, and baking powder into a bowl, and stir into the shortening mixture. Add milk and beat until smooth. Place the sweetened blueberries in the prepared pan, arranging them in an even layer. Smooth the cake dough over the berries.
  • Bake for 30 minutes, or until a knife comes out clean. Remove from the oven and immediately invert onto a platter. Serve warm or at room temperature.