Benjamina Ebuehi’s upside-down blueberry cake. Photograph: Rita Platts/The Guardian. Food and prop styling: Lucy Turnbull.
Benjamina Ebuehi’s recipe for upside-down blueberry cake.
Forget pineapple and use berries instead, with aromatic five-spice adding its warming fragrance to this darkly delicious take on the classic bake.
I grew up thinking the only fruit that was allowed in an upside-down cake was tinned pineapple, so once I discovered that no such rule existed and that I had free rein, upside-down cakes became far more exciting. I’ve since used everything from plums and apples to blood oranges, but today I’ve gone for blueberries. And, thanks to how juicy they are, you don’t even need to make a caramel: just toss the berries in sugar. I always add a pinch of five-spice, too, for a warming fragrance that just works. Trust me!
Upside-down blueberry cake
Prep 5 min Cook 1 hr Serves 9
For the topping
- 350g blueberries
- 50g caster sugar
- ¼ tsp five-spice powder
For the cake
- 3 large eggs
- 120g caster sugar
- 45g light brown sugar
- 50g olive oil
- 80g melted unsalted butter, plus extra for greasing
- 70g soured cream
- 165g plain flour
- 1½ tsp baking powder
- ¼ tsp fine sea salt
- Ice-cream, to serve
Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line a 20cm x 20cm square tin with enough baking paper to overhang.
Put the blueberries in a bowl and toss with the caster sugar and five-spice, to coat. Tip them into the lined tin, making sure the berries are spread out evenly and with minimal gaps.
In a second bowl, mix the eggs and sugars until combined. Pour in the oil and melted butter, stir until smooth, then work in the soured cream. Tip in the flour, baking powder and salt, and mix gently until just combined.
Pour the batter over the blueberries, then bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove and leave to cool in its tin for a few minutes, then flip the cake upside down on to a serving plate. Serve warm with scoops of ice-cream.
