Blueberry and Elderflower Upside Down Cake

Would you believe I actually saw this recipe in a magazine while I was at the hairdressers. The constant sitting around waiting for my hair to dye came useful this time, I’m sure people out there that dye their hair would understand.

The Elderflower in the recipe intrigued me, I wondered what addition in flavour it would give to the blueberries. So off I went down to the supermarket in search of Elderflower cordial to give the recipe a shot.

Blueberry and Elderflower Upside Down Cake

Serves 8-10


400g Fresh or Frozen Blueberries, destalked

50ml Elderflower Cordial

4 Medium Eggs

250g Caster Sugar

1tsp Vanilla Extract

125g Plain Flour, sieved

125g Ground Almonds

2 tsp Baking Powder

1/4 tsp Fine Salt

125g Unsalted Butter, melted

125g Greek Yogurt


1. Preheat the oven to 170C and lightly oil a 9in round cake tin (springform if you have one). Wrap the outside of the tin with a tight layer of tinfoil to prevent blueberry juice seeping out. Spread the blueberries evenly over the base of the tin, drizzle with Elderflower cordial and leave to macerate.

2. Whisk the eggs, sugar and vanilla in a bowl for 5-6 minutes until pale and fluffy. The small froth that forms on the top of the mixture should stay for a few seconds when the whisk is removed.

3. Sieve the flour, almonds, baking powder and salt into a bowl. Then gradually mix this along with the melted butter and yogurt into the egg mixture in stages, alternating between them until you have a smooth, thick batter.

4. Pour the batter over the blueberries and bake on the middle shelf of the oven for 35 minutes or until the top looks golden and feels springy to touch.

Remove from the oven and leave for 15 minutes to cool before releasing the springform sides. Placing a plate on top, carefully flip the cake over so the blueberries are facing upwards.

Cake is delicious served with Creme Fraiche, Vanilla Icecream or just as an afternoon dessert.

My tidbits

**Only problems I had with this was leaking blueberries. It’s really important that when you do the tight tin foil around the outside of the tin, that there are not tiny tears in the foil. Blueberry juice has a wonderful way of getting through the tiniest holes.

**Also for a cake this size I found it was more like 50 minutes for the cake to be fully cooked, but I would suggest you leave it for the 35 minutes and then check the middle with a skewer and judge the consistency.

**Do not worry if the cake comes out looking like it’s all blueberries and there is no cake underneath, the batter comes up through the fruit so when you pop in your fork you’ll see the sponge peeping out.



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