Blueberry Upside-Down Cake

    Blueberry Upside-Down Cake


    35 people made this

    About this recipe: This is a fantastic blueberry cake that looks just gorgeous when turned upside-down! Guests will rave at the sight of the cake, and even more at the taste. Very moist, delicious and surprisingly easy to make.

    Serves: 12 

    • 300g fresh blueberries
    • 100g caster sugar
    • 2 tablespoons plain flour
    • 2 tablespoons grated lemon zest
    • 110g butter, softened
    • 200g caster sugar
    • 3 eggs
    • 1 teaspoon almond extract
    • 1 tablespoon grated lemon zest
    • 175ml milk
    • 250g plain flour
    • 4 teaspoons baking powder
    • 60g flaked almonds, toasted

    Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm springform cake tin. In a medium bowl, combine blueberries, 100g sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared cake tin.
    2. In a large bowl, cream together the butter and 200g sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 250g flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour cake mixture over the berries in the cake tin.
    3. Bake in the preheated oven for 60 to 70 minutes, or until a skewer inserted into the centre of the cake comes out clean. Place serving plate over the top of the tin and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the tin and remove the rim. Sprinkle toasted almonds on top of cake and serve warm.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate