For some reason, I’ve recently had a yearning for fruity cake. Perhaps it’s because Spring is all around us. I’ve nothing against chocolate cakes, cream cakes, nutty cakes, caramel cakes or any other kind of cakes, but all I wanted to eat was something fresh and fruity. Zesty, and with berries involved. Enter, blueberry orange upside down cakes.
Pleasingly, this recipe also helped me to use up some of my stockpile of frozen blueberries (see here for more details). I imagine it would work perfectly well with unfrozen ones too.
Kipper was extremely helpful in making these little upside down cakes. She dolloped the butter and brown sugar into the cups, and then divided up the blueberries too. Her fingers were well and truly purple by the time she’d finished, and according to DH, there were blue fingerprints all over the bathroom sink as well. Oops. No unsupervised hand-washing next time!
Ever since Kipper started eating cake, I seem to be making little individual ones rather than one large cake. Something to do with portion control I suspect. So for this recipe I used a 10-hole silicone mini muffin tray. The mixture was exactly the right amount to fill them, but depending on your cups, I’d say this makes 10-12. You could try making it as one big cake, but I’ve no idea how long you’d have to bake it for, and I have my doubts about getting it out of the tin without losing all the blueberries. Stick to mini ones. You can always eat several at a go, if necessary.
A final note – turn them out of the tin IMMEDIATELY they come out of the oven. The longer you wait, the more likely the blueberries will stick in the cups and not stick to the top of the cakes. You can scoop them out with a spoon and reunite them, but it’s easier if you don’t have to.
- 2-3 tsp butter or margarine
- 2-3 tsp muscovado sugar
- 80-100g blueberries
- 55g butter or margarine
- 85g caster sugar
- 85g self-raising flour
- 1 egg
- zest and juice of half an orange
- Preheat the oven to 200C.
- Divide the topping ingredients between the cups - put a blob of butter/margarine, a scoop of sugar, and 5-6 blueberries in each cup.
- Put all the cake ingredients into a mixing bowl and beat well to combine.
- Divide the cake mixture between the cups. Knock or shake the tray to make sure the mixture works down between the blueberries. The cups should be quite full.
- Bake at 200C for 18-20 minutes until the cakes are risen and golden, and a toothpick inserted into the centre comes out clean.
- Immediately turn the cakes out onto a cooling rack. Allow to cool before eating.