Blueberry Upside Down Cake

Jenny and Minoo teamed up to make two different types of cakes in the Caring Place Community Kitchen. Jenny is a new addition to this community kitchen.

We learned that Jenny is strong believer of organic food. She is very health conscious and try to avoid processed food as much as possible.

So, what is organic food? Organic food is food that is produced without the usage of pesticides, artificial fertilizers or sewage sludge or genetically modified. Organic food is food that is processed without adding food additives or ionizing radiation. As for the animals, organic means the animals were reared without the usage of antibiotics or growth hormones. In layman term, organic food is food that is grow naturally without human intervention.

Jenny shared with us a Blueberry Cake. She used frozen organic blueberries. During the blueberry season in summer, Jenny bought 100 pounds of organic blueberries and freeze them for her consumption for the rest of the year until the next season. Jenny told us she makes blueberries smoothies every morning for her breakfast.

Jenny baked her Blueberry Cake in a heart shape pan in view of the coming of Valentine’s Day. I had so many posts lining up that I had to post this after Valentine’s Day.


The warm blueberries nestled in a light. lemony cake make this cake the perfect fianle for any meal. It is excellent for coffee time or snacking too.



  • 2 tablespoons butter or margarine
  • 1/3 cup brown sugar
  • 1 1/2 cups blueberries
  • 1 teaspoon cornstarch

For the cake

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup soft butter or margarine
  • 2/3 cup granulated sugar
  • 1 egg
  • 2/3 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon rind
  • 1/2 teaspoon vanilla


Click on the link below for the instructions.


Preheat the oven to 350F.

IMG_1485_edited-1In a 9-inch round or 8-inch square cake pan, spread with softened butter.
IMG_1487_edited-1In a small bowl, combine the blueberries with the cornstarch.
IMG_1488_edited-1Sprinkle the well buttered pan with brown sugar. Spoon the blueberries over the brown sugar and set aside.
IMG_1493_edited-1In a medium bowl, mix together flour, baking powder, baking soda and salt.In a large bowl, cream butter and sugar until fluffy, using and electric mixer. Beat in the egg.
IMG_1498_edited-1Grate the lemon rind before you juice the lemon. Beat in the yogurt, lemon juice, rind and vanilla to the butter/sugar/egg mixture.
IMG_1501_edited-1Stir in the flour mixture just until well combined.
IMG_1505_edited-1Pour the batter over the berries.Bake at 350F oven for 55 to 60 minutes or until the cake tester inserted in the center comes out clean. Cool for 5 minutes on a rack.

Loosen the edges around the cake and invert onto a cooling rack.

Jenny, thank you for sharing the recipe with us. The cake is moist and delicious.

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  1. Chris

    Very creative and it looks right up my alley!

  2. Chubbypanda

    I love blueberries in all forms, particularly in cakes. I’m also a big fan of organic foods. Please tell Jenny she gets two panda thumbs up. =)

  3. rose

    mine turned out very nice. it is better eaten warm. very easy to make recipe and great with leftover blueberries.

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