I’m not sure if this is best described as a cake, it is probably more of a pudding. Whether you’ve got peaches or nectarines to hand, this tasty upside down cake is so fruity, plus the lemon zest gives the sponge an extra zing! I think it is definitely best eaten whilst warm from the oven, but you can always add some custard to warm a cold slice up.
We are in the midst of the british blueberry season, so make sure you grab a couple of punnets and stock up your freezers.
Blueberry and Nectarine Upside Down Cake
120g spelt flour
120g self-raising flour
60g caster sugar
1 tspn baking powder
200ml oat milk
70ml vegetable oil
2 x nectarines
2 x handful blueberries
Zest and juice of 1 lemon
- Line the bottom of a 7 inch cake tin with greaseproof paper and oil the sides of the tin. Pre-heat the oven to 180C.
- Slice the nectarines and lay them and a handful of blueberries in the bottom of the tin.
- In a mixing bowl – add the flours, sugar and baking powder. Stir in the oat milk and oil and add the juice and zest of the lemon, plus another handful of blueberries. Once mixed together pour over the nectarine and blueberries.
- Bake for 40 minutes until a skewer comes out clean.