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Plum Blueberry Upside Down Cake

Rated as 4.66 out of 5 Stars

"This is a very pretty cake. Make sure to use black plums as they will turn pink when they bake and will look beautiful. The plums and blueberries can be replaced with peaches. You can also leave out the blueberries which makes a delicious plum cake! Enjoy!!!"
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Ingredients

1 h 10 m servings 229 cals
Original recipe yields 12 servings (1 - 9 inch round cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
  2. In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  3. Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 229 calories; 8.8 g fat; 35.9 g carbohydrates; 2.7 g protein; 17 mg cholesterol; 196 mg sodium. Full nutrition

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Reviews

Read all reviews 290
  1. 346 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Excellent recipe - I have probably made this a dozen times so have these suggestions..... The recipe does not say to use a 9" springform pan but this is the best I have found. Melt the butter/su...

Most helpful critical review

I'm surprised at my reaction to this cake, given all the super positive reactions on the site. The cake was very easy to make, and looks absolutly beautiful. However, I find it to taste sort of ...

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Excellent recipe - I have probably made this a dozen times so have these suggestions..... The recipe does not say to use a 9" springform pan but this is the best I have found. Melt the butter/su...

YUM!! I made this and it was a hit!! The only thing I will do different next time is mix all the fruit together. The cake was higher in the middle because the plums cooked down more than the blu...

Like many others, this was my first attempt at au upside down cake, and I have to say the recipe is very straightforward and easy to follow. Unfortunately, my pan was not up to the task. I had b...

I followed the other reviews and added the 2 Tbl flour and doubled the brown sugar and butter. I also added lemon flavoring instead of vanilla. The co-workers were very impressed. A great desse...

Very pretty (looks impressive!) & tastes good. The glaze makes the fruit very sweet, but whipped cream/cool whip balanced this out. Overall I was very pleased with this cake & will definately ma...

I was surprised at how good this turned out...didn't have any blueberries so I just used plums. I didn't let it cool before I turned it over so it wasn't very pretty but tasted fabulous. The c...

great treat! I used pluots instead of plums since I had them on hand and changed the vanilla extract to lemon extract and added lemon peel to the batter and lemon juice to the fruit. I liked t...

I'm surprised at my reaction to this cake, given all the super positive reactions on the site. The cake was very easy to make, and looks absolutly beautiful. However, I find it to taste sort of ...

Great Recipe! I used all plums and substituted about 2/3 of the butter with applesauce. The tartness of the plums balance the sweetness of the cake perfectly!