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.
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)
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)
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)