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Upside-down blueberry and almond cake

  • 15 minutes
  • 50 minutes
  • 8
Upside-down blueberry and almond cake

This light, buttery almond-dense cake batter cooked over a layer of delicious purple-hued blueberries makes a sensational dessert that really only needs a little pouring cream to accompany.


  • 250 grams butter
  • 1 cup caster sugar
  • 4 eggs
  • ½ cup flour
  • ½ teaspoon baking powder
  • 1½ cups ground almonds
  • 2-3 cups blueberries, fresh or frozen and defrosted


  1. Preheat the oven to 180ºC. If not using a non-stick silicone cake tin, grease and line a 20cm round cake tin.
  2. Beat the butter and sugar well until it is light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Sift the flour and baking powder together and fold into the creamed mixture with the ground almonds. Sprinkle the blueberries on the base of the tin. Spoon the cake mixture on top.
  4. Bake in the preheated oven for 50 minutes or until the cake is golden and has shrunken slightly from the sides of the tin. Cool in the tin for 10 minutes before turning out onto a serving platter. Serve with cream and ice cream.

Cooks Tips


- Add the grated of one lemon or orange to the cake batter.

- Scatter about 2 tablespoons of finely chopped crystallised ginger on the base of the cake tin with the blueberries.

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