Blueberry Upside-Down Cake

The Spruce Eats
Serves: 12 Save

Ingredients (9)

  • 1 1/2 cups blueberries
  • 1 lemon (zested and juiced)
  • 2 tablespoons golden corn syrup
  • 7 ounces butter (softened)
  • 7 ounces caster sugar 
  • 3 large eggs
  • 2 1/2 cups self-rising flour (sifted)
  • 1 ounce almonds (ground)
  • For serving: Greek yogurt or heavy cream

Directions

Learn how to make this recipe at The Spruce Eats

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