Blueberry orange upside down cakes

Zesty and fruity, these scrumptious little upside down cakes are quick and easy to make. The blueberry topping looks delightful and tastes delicious!

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.

Frozen blueberries

Pleasingly, this recipe also helped me to use up some of my stockpile of frozen blueberries. I usually have a big bag of blueberries in the freezer, as they’re great for baking or transforming into a quick crumble or compote. However sometimes they lurk in there for a while, and recipes like this one help to finish the bag so we can move on to a new one!

That said, I imagine these little upside-down cakes would work perfectly well with unfrozen blueberries too.

Blueberry cakes – helping hands

My daughter 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 with berry juice 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.

Individual upside-down cakes

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 of course try baking this recipe as one big cake, but I’ve no idea how long you’d have to bake it for. To be honest, I also have my doubts about getting it out of the tin without losing all the blueberries. Maybe just stick to mini ones. You can always eat several at a go, if necessary.

Mini upside-down cakes – act fast!

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. 

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📖 Recipe

Blueberry orange upside down cakes

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Zesty and fruity, these scrumptious little upside down cakes are quick and easy to make. The blueberry topping looks delightful and tastes delicious!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Cake

Cuisine European

Servings 10 cakes

Calories 124 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2-3 teaspoon butter or margarine
• 2-3 teaspoon muscovado sugar
• 80-100 g blueberries

For the cake

• 55 g butter or margarine
• 85 g caster sugar
• 85 g self-raising flour
• 1 egg
• zest and juice of half an orange

Instructions

 

• Preheat the oven to 200°C (400°F).
• Divide the topping ingredients between the cups – put a blob of butter/margarine, a sprinkle 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 200°C (400°F) 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. Scoop out any blueberries that have stuck in the cups, and reunite them with their cakes. Allow the mini upside-down cakes to cool before eating.

Nutrition

Nutrition Facts

Blueberry orange upside down cakes

Serving Size

 

1 cake

Amount per Serving

Calories

124

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

30

mg

10

%

Sodium

 

49

mg

2

%

Potassium

 

24

mg

1

%

Carbohydrates

 

17

g

6

%

Fiber

 

1

g

4

%

Sugar

 

10

g

11

%

Protein

 

2

g

4

%

Vitamin A

 

191

IU

4

%

Vitamin C

 

1

mg

1

%

Calcium

 

7

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword blueberry, cake, orange

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More delicious blueberry recipes

Other delicious recipes with blueberries include blueberry and sweet cheese lokshen pudding, naturally sweet banana and blueberry muffins, and delicious blueberry slices.

I’m entering these little beauties into the AlphaBakes challenge, a joint venture between Ros from The more than occasional baker (who hosts the challenge this month) and Caroline of Caroline Makes. The theme for March is the letter ‘U’ and since these are ‘upside-down’ I think they qualify. Hurrah!