When I made this cake I was thinking about using up the last of the seasonal blueberries and it never occurred to me that this would be the perfect cake to serve for Mothers Day.
This upside down almond and blueberry cake has a really soft and light crumb and a delicate lemony flavour. Blueberries are baked at the bottom of the cake so when it’s flipped they create a scrumptious jammy topping. And if gluten is an issue then I’ve got you covered because thanks to ground almonds and Edmonds gluten free flour, this cake is not only delicious but GF too.
If your mum is not a berry fan, maybe try this coffee sponge. It’s my mums favourite and what I’ll be baking for Mothers Day this Sunday.
Before you start, here’s one really important tip – make sure you don’t use a springform tin for this cake. The honey will leak out and burn on the bottom of your oven. I’m speaking from experience.
375g blueberries (fresh, see notes.)
1/3c runny honey
1½c sugar, plus 1 extra tablespoon
1 tablespoon cornflour
200g butter, cut into little cubes and softened
1 tablespoon vanilla extract
Finely grated zest of two lemons
1c almond meal
1½c gluten free flour (I use Edmonds; you can of course use plain flour if you’re not GF)
2¼ teaspoons baking powder
Preheat your oven to 160°C. Grease a 20cm round cake tin and line the base and sides with baking paper.
Combine the blueberries, honey, 1 tablespoon sugar and cornflour and gently mix together. You may need to soften the honey in the microwave if it’s not runny enough. Working quickly, mix until everything is combined and the cornflour has dissolved, then pour the mixture over the base of the cake tin. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Scrape down the sides of the bowl if necessary.
Beat in the vanilla, followed by the eggs, 1 at a time, beating well after each one. Continue to scrape down the sides of the bowl if you need to.
Beat in the lemon zest then remove the bowl from the mixer and sift in the flour and baking powder and then sprinkle over the almond meal.
Fold together gently, until everything is combined but do not over-mix. The batter will be quite stiff and thick.
Spoon the batter over the blueberries and bake for around 1 hour and 40 minutes, or until a skewer comes out clean.
Cool in the tin for 10 minutes, before carefully inverting onto a serving plate and cooling to room temperature.
Store the cake in an airtight container in the fridge for up to 3 days.
- adapted from delicious magazine.
- fresh blueberries work best – frozen berries have too much moisture and will make the cake soggy.
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