Blueberry Upside Down Cake

The Blueberry Upside Down Cake Recipe is an unusual yet delicious way of turning a basket of blueberries and a few pantry essentials into a quick and delicious dessert for a crowd.

11 tbsp unsalted butter, softened,
plus extra for greasing
2⁄3 cup sugar
3 large eggs, at room temperature
1 tsp pure vanilla extract
3⁄4 cup all-purpose flour
1 tsp baking powder
1⁄2 tsp salt
1⁄3 cup ground almonds
2 1⁄4 cups (9oz) fresh or frozen blueberries
confectioner’s sugar, to serve

1 Preheat the oven to 350°F (180°C) and place a baking sheet inside. Grease the cake pan and line the base with parchment paper. By hand, or in an electric mixer, cream together the butter and sugar until light and fluffy.

2 Gradually beat in the eggs and vanilla extract, beating well between each addition, until well combined. Sift over the flour, baking powder, and salt and mix it in
gently. Gently mix in the ground almonds.

3 Place the blueberries into the bottom of the prepared cake pan, ensuring there is an even layer. Spread the batter over the berries, taking care not to dislodge them.

4 Bake the cake on the baking sheet in the center of the oven for 40–50 minutes until golden brown and springy to the touch; a skewer inserted into the middle of the cake should come out clean. Leave to cool in the pan for a few minutes, before loosening the sides and gently lifting off the pan base and parchment paper.

5 Place the cake on a serving plate. Dust with confectioner’s sugar and serve cold, or serve warm as a dessert with heavy cream or light vanilla custard. STORE The cake will keep for 2 days in an airtight container.

Blueberry Upside Down Cake
Blueberry Upside Down Cake
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