Name: Blueberry upside-down cake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Ingredients: 1/4 cup (55g) brown sugar; 2 150g punnets blueberries, plus extra to serve; 1 3/4 cup (260g) plain flour; 1 cup (220g) caster sugar; 2 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1 egg; 3/4 cup (180ml) milk; 1/3 cup (80ml) vegetable oil; finely grated rind of 1 lemon; icing sugar, to dust; thick cream, to serve

Blueberry upside-down cake

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Serves 8

Prep

15M

Cook

55M

Total

1H 10M

Ingredients

1/4 cup (55g) brown sugar

2 150g punnets blueberries, plus extra to serve

1 3/4 cup (260g) plain flour

1 cup (220g) caster sugar

2 1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1 egg

3/4 cup (180ml) milk

1/3 cup (80ml) vegetable oil

finely grated rind of 1 lemon

icing sugar, to dust

thick cream, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm round cake pan. Sprinkle base of pan with brown sugar and top with half of blueberries.

2.Sift dry ingredients into a large bowl. Add remaining blueberries and toss to coat. Whisk together egg, milk, oil and lemon rind. Add to dry ingredients and stir to combine. Pour into prepared pan and bake, 50-55 minutes, until an inserted skewer comes out clean.

3.Stand, 5 minutes, before turning out onto a plate. Dust with icing sugar. Serve warm or at room temperature with extra blueberries and a dollop of thick cream, if you like.

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