Plum Blueberry Upside-Down Cake

    1 hour 10 min

    This is a pretty and versatile cake. The plums and blueberries can be replaced with peaches. You can also omit the blueberries, which makes a delicious plum cake!

    417 people made this

    Serves: 12 

    • 150g (5 oz) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 50g (2 oz) butter
    • 50g (2 oz) dark brown soft sugar
    • 75g (3 oz) butter
    • 200g (7 oz) caster sugar
    • 1 egg
    • 1 teaspoon vanilla essence
    • 175ml (6 fl oz) milk
    • 4 plums, stones removed and thinly sliced
    • 125g (4¼ oz) blueberries

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas mark 4. Grease a 23cm (9 in) round cake tin. Combine the flour, baking powder and salt in a bowl. Set aside.
    2. In the prepared tin, combine 50g butter and brown sugar. Place tin inside the preheated oven until the butter melts and begins to bubble. Remove from oven and set aside.
    3. In a large bowl, cream together 75g butter and caster sugar until light and fluffy. Beat in the egg, then the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
    4. Arrange plums around the edges of the prepared tin, overlapping slightly. Distribute the blueberries in the centre. Pour batter into prepared tin, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a cocktail stick inserted into the centre of the cake comes out clean. Allow to cool 15 minutes before serving.

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    Reviews in English (309)


    A gorgeous cake! Pretty and extremely yummy! The fruit was sweet and delicious an the cake was stodgy and scrummy! It's was easy to make with an impressive out come. Thanks!  -  12 Sep 2011


    Totally devine, whole family loved it. Will definitely make it again.  -  25 Aug 2011


    Great cake, easy to make but what an impressive result. Baked it twice in one week  -  31 May 2012