Upside down blueberry cake

Upside down blueberry cake from Signe Johansen is a real crowd-pleaser, great for celebrations and special occasions
By Signe Johansen
Upside down blueberry cake
  • Rating:
  • Serves: 8-10
  • Cook Time: 35 minutes plus cooling time
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 400 g blueberries
  • 50 ml elderflower cordial
  • 4 medium eggs
  • 250 g caster sugar
  • 1 tsp vanilla extract
  • 125 g refined spelt flour
  • 125 g ground almonds
  • 2 tsp baking powder
  • 125 g butter, melted
  • 125 g Greek yogurt

Tips and Suggestions

This cake doesnt keep well as the blueberries lose their fresh intensity relatively quickly after cooking, so be sure to get your friends around to enjoy it on the day of baking.

Try this recipe with raspberries, blackberries, mulberries, mixed summer berries, cherries, cloudberries or thinly sliced or quartered plums, apricots or rhubarb. Apples work really well too, but be sure to cut in thin slices and fan them out on the bottom of the cake tin as this helps to cook them properly.

Method

1. Preheat the oven to 170C/150C fan/gas 4 and lightly oil a 23cm round springform cake tin. Wrap the outside of the tin in a layer of aluminium foil to create a tight seal, in order to prevent any blueberry juice leaking out. Spread the blueberries evenly over the base of the cake tin, drizzle with elderflower cordial and set aside to macerate.

2. Whisk the eggs, sugar and vanilla in a medium bowl, or mixer, for 5-8 minutes until pale and fluffy. When you remove the whisk, the trail of mixture it leaves on the surface should remain visible for 2-3 seconds. Combine the flour, almonds, baking powder and ¼ teaspoon salt in a small bowl.

3. Gradually mix the melted butter, yogurt and dry ingredients into the beaten egg mixture in stages, alternating between them, until you have a smooth, thick cake batter.

4. Pour the batter over the blueberries and bake on the middle shelf of the oven for 30-35 minutes, or until the top looks golden and feels springy and firm to the touch. The sides should be slightly lifting away from the edges of the cake tin. Remove from the oven and allow to cool for 15 minutes in the tin. Release the springform, carefully flipping the cake upside down onto a plate so that the blueberries are facing upwards and remove the tin.

5. Serve the cake as it is, or try it with a scoop of good vanilla or clotted cream ice cream, or a dollop of Greek yoghurt or crème fraîche.


© Signe Johansen. Recipe extracted from Scandilicious Baking by Signe Johansen, out now published by Saltyard Books, £25

For more recipes, see our easy cakes collection.

Rate This Recipe

1
2
3
4
5