Blueberry Upside Down Dessert

    (35)
    1 hour 40 minutes

    This dessert is similar to an upside down cake but the berries are far to good and juicy warm not to be eaten straight away.


    34 people made this

    Ingredients
    Serves: 12 

    • Blueberries
    • 2 cups fresh blueberries
    • 1/2 cup (125g) white sugar
    • 2 tablespoons plain flour
    • 2 tablespoons grated lemon zest
    • Cake
    • 125g butter, softened
    • 1 cup (220g) white sugar
    • 3 eggs
    • 1 teaspoon almond essence
    • 1 tablespoon grated lemon zest
    • 3/4 cup (190ml) milk
    • 2 cups (250g) plain flour
    • 4 teaspoons baking powder
    • 1/2 cup slivered almonds, toasted

    Directions
    Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

    1. Preheat oven to 180 degrees C. Grease and flour a 22cm springform pan.
    2. Blueberries: In a medium bowl combine blueberries, sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries then pour into the prepared pan.
    3. Cake: In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the almond essence and grated lemon zest.
    4. Stir together flour and the baking powder. Beat into butter mixture alternately with the milk; mixing just until incorporated. Pour batter over the berries in the pan.
    5. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the centre of the cake comes out clean.
    6. Place serving plate over the top of the pan and carefully invert cake and plate together so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.

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    Reviews and Ratings
    Global Ratings:
    (35)

    Reviews in English (31)

    by
    26

    I really liked this recipe, as I served it on Easter Sunday. The only caveat was that the blueberries leaked through the springform pan (likely because I had to use frozen), and the bottom of my oven was a bubbling, ashy mess when it was all said and done. My suggestion, just in case, is to put a layer of aluminum foil under the springform pan to collect any juices that might leak out. Otherwise, this was a wonderful recipe, and the whipped cream was a great addition!  -  25 Apr 2003  (Review from Allrecipes USA and Canada)

    by
    24

    This turned out kind of dry and crumbly for me, but it could have been my fault for using half whole wheat pastry flour (although it has never negatively affected a recipe before). I also used lemon juice instead of lemon zest, so maybe that changed things. Mine baked in 50 minutes also. The top was good, but I wish I had used frozen instead of my freshly-picked berries, because it kind of just tasted like I had spread blueberry preserves all over it. I think the "Plum Blueberry Upside Down Cake" on this site has a much better texture and presentation.  -  27 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    18

    An awesome recipe! Very moist and tasty! Little work and very little cleanup make this cake a winner in my book. Pay close attention to the "Bake 60-70 minutes or when toothpick comes out clean. My cake cooked in 50".  -  25 Jul 2005  (Review from Allrecipes USA and Canada)

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