Blueberry Upside-Down Cake
4 Tbs castor sugar
4 Tbs maple syrup
4 Tbs butter, melted
1 lemon, juiced and zested (reserve zest for batter)
3 cups fresh blueberries
For the sponge:
120g butter, softened
120g castor sugar
1 lemon, zested (use zest from juiced lemon for blueberries)
175ml plain yoghurt
160g cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
Preheat oven to 180C.
Line a 20cm cake tin with greaseproof paper.
Mix together the sugar, maple syrup, butter, lemon juice and blueberries, then place into the cake tin.
Make sponge by creaming together the butter, sugar and lemon zest.
Whisk together eggs, and yoghurt.
Sift together flour, baking powder and bicarb.
Fold dry and wet ingredients alternately into the creamed butter and sugar.
Spoon mixture carefully onto the fruit, then bake for 40 minutes – 1 hour or until a skewer inserted into the sponge comes out clean.
Allow to cool in the tin for 10 mins before turning out.
Serve with a dollop of plain yoghurt mixed with vanilla.