Blueberry Upside Down Cake

In the past week, our hens have given us 106 eggs. Yes, ONE HUNDRED and SIX. And that doesn’t count the duck eggs. As a result, I’ve spent some time looking for recipes using a LOT of eggs. Scrambled eggs, omelets, quiche, frittatas, egg salad, deviled eggs, etc., I’ve heard over and over again. Those work, but really you can only eat so many things that taste like eggs. Charlie likes angel food cake, so I’ve made quite a few of those. Macaroons use egg whites, but only 4. That’s barely a dent.


I heard about a recipe for a 10-egg Pound Cake. When I looked up the recipe, it looked more like it would be a 10-pound Egg Cake. I read, “1 pound, or 10 eggs. 1 pound shortening,” and I was done. The thought of a pound of shortening just seems really wrong. But I felt like I was on the right track.

I found a recipe for pound cake that called for 6 eggs, and that sounded about right. We bought blueberries a the farmer’s market, and I wanted to use them. I didn’t find a recipe for blueberry pound cake, because I didn’t look. How hard could it be?

Here’s the recipe I used from


1 1/2 cups butter
6 eggs
3 cups all-purpose flour
2 1/2 cups white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3/4 cup milk
1. Grease and flour a tube or Bundt pan. Do not preheat oven.
2. In a medium bowl, mix flour, baking powder and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. add vanilla.
4. Add flour mixture alternately with milk. Beat until smooth. Pour batter into tube or Bundt pan.
5. Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C) and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
6. Top with confectioners sugar or glaze.



  1. 2 cups confectioner’s sugar
  2. 3/4 cup lemon juice

Place sugar in bowl. Add lemon juice, 1 tablespoon at a time, until glaze is desired consistency.

Here’s what I did differently:

I replaced the vanilla with lemon extract and added 2 cups of blueberries.

I knew 2 cups was a lot of blueberries, but we really like blueberries. It only took an hour to bake, and it got huge. I guess the 2 cup of blueberries was a lot.


Once it cooled, I sliced the excess of the top and the kids and I snacked on it. It took several tries to get the darn thing out of the pan, and once it came out I knew why. All the blueberries sank to the bottom. All the blueberries. All the way to the bottom. I didn’t take a picture of the whole cake because it had chunks of blueberry missing. When I make this again, I’ll bake it in a regular round pan. The lemon cake and the lemon glaze, combined with the blueberries came out really nice. All in all, yummy! Even better, that’s SIX eggs in one shot.