Blueberries and lemon zest combine to create a tasty fruity topping in this spectacular upside down cake. Perfect with ice cream or custard.
- 300g blueberries
- 100g caster sugar
- 2 tbsp. plain flour
- 2 tbsp. lemon zest
- 250g plain flour
- 200g caster sugar
- 3 eggs
- 110g butter
- 1 tsp. vanilla extract
- 1 tbsp. lemon zest
- 175ml milk
- 2 tsp. baking powder
Preheat oven to 180C and grease and flour a 23m springform cake tin.
Toss blueberries, sugar, flour and lemon zest together and spread in the bottom of the cake tin.
Cream sugar and butter together until pale and fluffy, then beat in the eggs one at a time. Beat in lemon zest and vanilla. Sift together the flour and baking powder. Alternately stir into the butter and sugar mix with the milk, stirring until just combined.
Spoon the mix into the cake tin so that it covers the blueberries. Bake for 50-60 minutes or until a skewer inserted into the centre of the cake comes out clean.
To serve, put a serving plate on top of the cake tin and carefully flip over. You might need to get someone to help you. Turn so that the blueberries are on top of the cake. Serve warm.