I grew up thinking the only fruit that was allowed in an upside-down cake was tinned pineapple, so once I discovered that no such rule existed and that I had free rein, upside-down cakes became far more exciting. I’ve since used everything from plums and apples to blood oranges, but today I’ve gone for blueberries. And, thanks to how juicy they are, you don’t even need to make a caramel: just toss the berries in sugar. I always add a pinch of five-spice, too, for a warming fragrance that just works. Trust me!
Upside-down blueberry cake
Prep 5 min
Cook 1 hr
Serves 9
For the topping
350g blueberries
50g caster sugar
¼ tsp five-spice powder
For the cake
3 large eggs
120g caster sugar
45g light brown sugar
50g olive oil
80g melted unsalted butter, plus extra for greasing
70g soured cream
165g plain flour
1½ tsp baking powder
¼ tsp fine sea salt
Ice-cream, to serve
Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line a 20cm x 20cm square tin with enough baking paper to overhang.
Put the blueberries in a bowl and toss with the caster sugar and five-spice, to coat. Tip them into the lined tin, making sure the berries are spread out evenly and with minimal gaps.
In a second bowl, mix the eggs and sugars until combined. Pour in the oil and melted butter, stir until smooth, then work in the soured cream. Tip in the flour, baking powder and salt, and mix gently until just combined.
Pour the batter over the blueberries, then bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove and leave to cool in its tin for a few minutes, then flip the cake upside down on to a serving plate. Serve warm with scoops of ice-cream.