Blueberry Upside Down Biscuit Cake
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 3 boxes of Cinnamon or Buttermilk Biscuits
- • 1 cup of brown sugar
- • 4 tbsp salted butter
- • 2 teaspoons of vanilla
- • 1 teaspoon cinnamon
- • 4 cups fresh blueberries
- • Zest and juice of one lemon
- • Turbinado sugar
- • Whipped cream, optional
The combination of bubbling fruit and golden, buttery biscuits feels like pure comfort in a skillet, and this Blueberry Upside Biscuit Cake has quickly become one of my go-to desserts when the weather starts to warm up. I love how the fresh blueberries burst with sweetness and a little tang from the lemon, creating a jammy layer underneath soft, warm cinnamon biscuits. It’s the kind of recipe that looks impressive when flipped out onto a plate, but secretly couldn’t be easier to throw together.
With just a handful of simple ingredients like ready-to-reheat handmade biscuits, brown sugar, butter, and plenty of juicy berries, you get a dessert that tastes completely homemade without the fuss. The warm cinnamon biscuits soak up all that rich blueberry goodness as they bake, and the result is perfectly gooey on the bottom and fluffy on top. I like to finish it with a sprinkle of turbinado sugar and a dollop of whipped cream for a little extra indulgence, especially when serving it on a sunny spring or summer evening.
Instructions:
- Preheat the oven to 350ºF.
- In a cast iron skillet or medium sized pan, combine brown sugar, butter, vanilla, and cinnamon until melted. Add blueberries, lemon zest and juice. Stir together to coat the blueberries.
- If using a cast iron skillet, leave blueberry mixture in the bottom. If using a pan, add mixture to an oven safe baking dish, about 9” x 9”. Then, evenly spread the mixture to cover the bottom of your baking vessel.
- Unwrap and add frozen, handmade biscuits over the blueberries. Fill the pan as much as possible without overcrowding. Using a medium cast iron skillet, our recipe used 3 boxes of our Cinnamon Biscuits.
- Once biscuits are placed, bake uncovered for 30 minutes. After baking, allow to sit for 15 minutes before flipping the biscuit cake out onto your serving surface or plate. Optionally, top with a sprinkle of turbinado sugar and whipped cream, ice cream, or a vanilla glaze. Enjoy!