Plum Blueberry Upside-Down Cake

Recipe by: Dina
Saved by 204 cook(s)


Ready in 1 hour 10 mins
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!


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 (4┬╝ oz) blueberries

Preparation method

Prep: 30 mins |Cook: 40 mins
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. Plum Blueberry Upside-Down Cake step picture 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.


  • Calories 231.4 kcal
  • Protein 2.7 g
  • Sugars 24.4 g
  • Total Fat 8.9 g
  • Saturated Fat 1.8 g
  • Salt 184.4 mg