Blueberry hazelnut upside-down cake

Preparation info
  • Serves


    • Difficulty


Appears in
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

A light sponge that includes neither butter nor flour is baked on top of the fruit and inverted on to a serving plate so that the berries land uppermost – hence the name. You can make it with apples or any other fruit that works well in a pie, such as damsons, blackberries, raspberries, apricots or plums.


  • About 500 g blueberries
  • 6 eggs
  • 150 g


Preheat the oven to 180°C/350°F/Gas mark 33. Butter a 20 cm loose-bottomed cake tin and line it with greaseproof paper.

Spread the blueberries in the base of the tin, reserving a handful for finishing.

Whisk the eggs till fluffy and pale. Whisk in the sugar spoonful by