Blueberry Upside-down Cake Recipe

For the Sponge

600g self-raising flour

600g butter softened

600g caster sugar

9 eggs beaten

25g baking powder

Zest of 1 lemon

2tsp vanilla essence

For the Topping

300g blueberries

100g Caster sugar

grated zest of 2 lemon

Juice of 1 large orange

4 sheets gelatine soaked in a little cold water

Whipped cream to decorate

1) Line the base and sides of a 12” loose bottom cake tin with baking parchment and set the oven to 160c

2) Put the topping ingredients into a pan, leaving out the gelatine, bring to the boil and simmer for 20 minutes until it gets to a syrupy consistency

3) Take off the heat and add the well squeezed out gelatine and stir until dissolved, leave to cool

4) To make the sponge, cream the sugar and butter until creamy, slowly beat in the eggs and vanilla essence, sieve the four and baking powder and fold into the mixture

5) Spoon into the prepared tin and level of, Bake for 30 minutes until cooked

6) remove from the oven and turn out on to a wire rack to cool

7) When cool slice the top of the cake to make level

8) In the cleaned tin line with clingfilm and pour the blueberry mix in, level off

9) Place the sponge cut side down on top and push down lightly, place in the fridge to set for 2 hours

10) When set turn out on to a serving plate and decorate with the whipped cream