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.
300g fresh blueberries
100g caster sugar
2 tablespoons plain flour
2 tablespoons grated lemon zest
110g butter, softened
200g caster sugar
1 teaspoon almond extract
1 tablespoon grated lemon zest
250g plain flour
4 teaspoons baking powder
60g flaked almonds, toasted
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.
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.
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.