Upside-down blueberry and elderflower cake

It was a rainy evening. Somehow British summers always end up a little disappointing in this respect. A couple of weeks of blazing sunshine, followed by constant, unfailing miserable weather that makes it feel more like October than July (I say this like it’s a bad thing, but I’m already looking forward to autumn). I’d been super ill that week, and felt exhausted. I’d eaten like crap and slept badly, and sometimes you just need to clear your mind, bake, and then sit and eat some damn good cake.

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I proceeded to make the following cake three times in the space of about two weeks. This is no bad thing, although I think the first cake tasted the best and the second looked the neatest (I will add here that I didn’t eat all three by myself – however bad things get I think I’ve yet to eat an entire cake to myself).

This is one of those cakes that makes you feel comforted as soon as you start eating. It’s a cake to be eaten with coffee or after a good meal, or sometimes as breakfast, because it does have fruit in it and that’s definitely okay. The recipe originally comes from Scandilicious by Signe Johansen, however I have revised it slightly with each bake. I have yet to be adventurous enough to try it with a different fruit (although the first version I made was blueberry & raspberry), but there’s time for that. I’m pretty sure it’d be great with blackberries, and after all, tis the season etc etc.

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Upside-down blueberry and elderflower cake (from Scandilicious by Signe Johansen)

300g blueberries (or other soft fruit)
50ml elderflower cordial
4 eggs
250g caster sugar
1 tsp vanilla extract
125g plain flour
125g ground almonds
2 tsp baking powder
pinch of salt
125g butter, melted
125g Greek yoghurt
  1. Preheat the oven to 170C/Gas 3-4, and grease a 23cm springform tin. Wrap the outside of the tin in a layer of foil to create a seal to stop fruit juice leaking out.
  2. Spread the blueberries evenly over the base of the tin, drizzle with the elderflower and leave to macerate.
  3. Whisk the eggs, sugar and vanilla with a mixer/hand whisk for 5-8 mins until pale and fluffy. When you remove the whisk, the trail of mixture it leaves on the surface should remain visible for 2-3 seconds.
  4. Combine the flour, almonds, baking powder and salt in a small bowl. Mix the melted butter and yoghurt together. Gradually mix the melted butter/yoghurt and dry ingredients into the beaten egg mixture, alternating between wet and dry ingredients until combined.
  5. Pour the batter over the blueberries and bake until the top looks golden and feels springy and firm to the touch. This seems to be anywhere between 40-60 minutes, depending on your oven. Pierce with a skewer to check it’s cooked through.
  6. Remove from the oven and allow to cool for as long as humanly possible before releasing the springform and flipping the cake upside down onto a plate (original recipe says leave for 15 minutes – this was not long enough to stop my first cake breaking in half)
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