Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Blueberry Upside-Down Skillet Cake

blueberry skillet cake

From Taste of Home; adjustments made for Intervale Food Hub members

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
  • 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

Directions

Preheat oven to 400°. In a 10-in. 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 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Top as desired. Yield: 8 servings.

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.