The upside down cake has to be one of the easiest and tastiest cakes to bake. Having decided to indulge in a bit of baking I found a great recipe for a blueberry version in one of my cook books ‘Step-by-step baking’ by Caroline Bretherton (highly recommended by the way, it has everything in it with yummy photos). I managed to convince myself, again, that it was healthy. What? *looks shifty* It contains fruit! Plus it’s purple. Hurrah! If you would like to know how I baked this cake then read on…
- 150g (5.5oz) unsalted butter, softened, plus extra for greasing
- 150g (5.5oz) caster sugar
- 3 eggs
- 1tsp vanilla extract (not essence. Never essence)
- 100g (3.5oz) self-raising flour
- 1tsp baking powder
- 50g (1.75oz) ground almonds
- 250g (9oz) fresh blueberries
I used an 8 inch loose bottom cake tin.
- Preheat the oven to 180 degrees C (350 degrees F/Gas 4) and place a baking sheet inside. Grease the cake tin and line the base with baking paper.
- Cream together the butter and sugar until light and fluffy (use an electric whisk to save time!)
- Gradually beat in the eggs and vanilla extract, whisking well between each addition, until well combined.
- Sift together the flour and baking powder, then add the ground almonds, and fold into the batter.
- Tip the blueberries into the tin so that they cover the whole base and spread the batter gently over them.
- Bake the cake on the baking sheet in the centre of the oven for 35-40 minutes until golden brown and springy to the touch. A skewer should come out clean.
- Leave to cool for a few minutes before removing from the tin. Now for the fun bit…place a plate on top of the tin, turn everything upside down and then carefully lift off the tin. Ta-dah! Blueberry upside down cake.
- Eat immediately.