This tasty upside-down blueberry and plum cake is surprisingly simple to make

the stone age

Your friends and family will be fighting for a slice of this delicious dessert

(Serves 8)

Prep time 10 minutes – cooking time 1 hour

Calories 428 – Saturated fat 14g

Your loved ones will be fighting over this delicious blueberry and plum cake

Your loved ones will be fighting over this delicious blueberry and plum cake

Ingredients:

25g butter

50g brown sugar

5 ripe plums, de-stoned and halved

225g blueberries

3 eggs

175g soft butter

175g caster sugar

175g self-raising flour

1tsp baking powder

1tsp vanilla extract

Learn how to make Holly Willoughby’s Ice Cream Cone Cakes

Method:

  1. 1 Preheat the oven to 180°C/160°C fan/gas mark 4. Line the base of a deep 20cm-round cake tin with baking paper and grease the sides.
  2. Melt the butter in a saucepan, add the brown sugar and stir until dissolved. Pour into the base of the cake tin. Arrange the plums cut-side down in the tin, then scatter the blueberries on top.
  3. Put the eggs, butter, caster sugar, flour, baking powder and vanilla into a large bowl and whisk until light and fluffy.
  4. Spoon on top of the fruit and level off.
  5. Bake in the preheated oven for 55 minutes until lightly golden, well-risen and firm in the centre.
  6. Leave for 10 minutes before turning upside down on to a plate.


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