I think it’s fair to assume in my other life I was Scandinavian. Baking, design, lifestyle – I’m a fan of it all. (And that beautiful indigo colour just may be my favourite.) I received the Scandilicious Baking book for my birthday and have been wanting to give a recipe a go for a while now. The Upside-down Blueberry + Elderflower Cake seemed like the perfect recipe to begin with. And just in time to make an appearance at Easter dinner/brunch!

Kendra + I spent Saturday morning in the kitchen baking this seriously delicious cake. It’s fool-proof and not overly sweet. I really enjoyed the subtle elderflower flavour + how light and spongy it came out! Perfect with a cup of tea or coffee. Yum!

Upside-down Blueberry + Elderflower Cake (serves 8–10)
(recipe extracted from scandilicious baking by Signe Johansen)

You’ll need:

400g fresh or frozen blueberries
50ml elderflower cordial
4 medium eggs
250g caster sugar
1 tsp vanilla extract
125g flour
125g ground almonds
2tsp baking powder
1/4 tsp fine sea salt
125g butter, melted
125g greek yoghurt

Preheat oven to 170c and lightly oil a 23cm round cake tin.
Spread the blueberries evenly over the base of the cake tin, drizzle with elderflower cordial and set aside to macerate.
Whisk the eggs, sugar + vanilla in a medium bowl for 5-8 mins until pale and fluffy.
Combine the flour, ground almonds, baking powder and sea salt in a small bowl.
Gradually mix the melted butter, yoghurt, and dry ingredients in to the beaten egg mixture. You’ll have a smooth, thick cake batter.
Pour the batter over the blueberries and bake on the middle rack for 30-35 mins or until the top looks golden and feels springy and firm to the touch.
Remove from oven and allow to cool for 15 minutes in the tin before carefully flipping the cake upside down on a plate so that the blueberries are facing upwards and removing the tin.

tip  ** This cake doesn’t keep well as the blueberries lose their fresh intensity relatively quickly after cooking, so be sure to get your friends around to enjoy it on the day of baking.

Photos + Styling by Angela + Kendra Sally