Blueberry Upside Down Cake

Blueberry Upside Down Cake

It’s all about Scandinavian baking this week! This very vibrant cake is from Scandilicious Baking. This cake takes insanely fresh and is super moist. I made a nine inch cake and it only lasted two days…and their are only two people living in our house!

Blueberry Upside Down Cake

The top of the cake is made with fresh blueberries and elderflower cordial. The cake contains Greek yogurt and ground almonds. I used soy yogurt and it still tasted really great.

Blueberry Upside Down Cake

This cake has a super fun retro look and is relatively simple to make.

Blueberry Upside Down Cake

Yield: 1 cake

Blueberry Upside Down Cake

Ingredients

Ingredients

400g fresh blueberries (frozen will work too)

50ml elderflower cordial

4 eggs

250g caster sugar

1 tsp vanilla

125g plain flour

125g ground almonds

2 tsp baking powder

14 tsp salt

125g butter, melted

125g Greek yogurt (I used soy)

Instructions

  1. Preheat the oven to 170 C and lightly grease a 23cm (9 inch) Springform pan. Wrap the pan in foil to keep any juices from leaking into the oven.
  2. Spread the blueberries over the base of the tin and drizzle elderflower and set aside.
  3. In the bowl of an electric mixer whisk the eggs, sugar and vanilla together for 5 minutes until pale.
  4. In a small bowl whisk together the flour, almonds, baking powder and salt. Gradually add in the yogurt, flour mixture and melted butter in stages alternating until the batter is smooth.
  5. Pour the batter over the blueberries and bake for 30-35 minutes until golden brown and the top springs back when touched (my cake took around 40-45 minutes).
  6. Remove from the oven and rest for 15 minutes. Release the spring form and flip the cake upside down on a plate so the blueberries are facing upwards.
http://www.americancupcakeabroad.com/cake/blueberry-upside-down-cake

adapted from Scandilicious Baking

 

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4 Comments

  1. Hi Kelly, your blog is very delicious..as soon as your cupcakes 😉
    Have a nice week
    Noemi,
    An italian food blogger 😉

  2. This cake was so delicious and so easy to make. Really versatile too would make a great desert warm with ice cream, cream or custard and great with tea too. Give it a go

  3. Damodara Priya dd

    Do you know if this cake can be made in large scale quantity…on a commercial sized baking sheet? I bake for 100-125 people and I would really like to see if this recipe is adaptable.

    • I really have no idea. I’m not a professional baker who has to make cakes on this scale. I think your first stumbling block would be that the cake has to be turned upside down. I doubt ypu would be able to flip over a commercial baking pan without smashing the cake to smithereens!

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