Blueberry Upside-Down Cake

    1 hour 40 min

    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.

    48 people made this

    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.

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    Reviews & ratings
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    Reviews in English (33)


    I really liked this recipe, as I served it on Easter Sunday. The only caveat was that the blueberries leaked through the springform pan (likely because I had to use frozen), and the bottom of my oven was a bubbling, ashy mess when it was all said and done. My suggestion, just in case, is to put a layer of aluminum foil under the springform pan to collect any juices that might leak out. Otherwise, this was a wonderful recipe, and the whipped cream was a great addition!  -  25 Apr 2003  (Review from Allrecipes US | Canada)


    This turned out kind of dry and crumbly for me, but it could have been my fault for using half whole wheat pastry flour (although it has never negatively affected a recipe before). I also used lemon juice instead of lemon zest, so maybe that changed things. Mine baked in 50 minutes also. The top was good, but I wish I had used frozen instead of my freshly-picked berries, because it kind of just tasted like I had spread blueberry preserves all over it. I think the "Plum Blueberry Upside Down Cake" on this site has a much better texture and presentation.  -  27 Aug 2005  (Review from Allrecipes US | Canada)


    An awesome recipe! Very moist and tasty! Little work and very little cleanup make this cake a winner in my book. Pay close attention to the "Bake 60-70 minutes or when toothpick comes out clean. My cake cooked in 50".  -  25 Jul 2005  (Review from Allrecipes US | Canada)