Plum & Blueberry Upside-Down Cake

The other day, I went looking for a dessert recipe to use up some of the last of our summer blueberries. I came across this one from The New Vintage Kitchen and just new this was the one!

See, we have large family dinners every Sunday so I save up a lot of the more time consuming, but fun, recipes to make for this day each week. This one was just perfect. We love fruit cakes and pies and had the time to make it.

So while the girls chopped the plums, we made the batter. We did have to make a few small changes to the recipe based on the ingredients we had on hand, but I have no doubt it’s amazing either way! When we brought it all together, it already smelled amazing and that was before we baked it! Once it came out, we wanted to eat it right out of the pan but knew it would be worth the wait. With a dollop of ice cream on top, this was the perfect pie to eat on Sunday. Thanks for the great recipe, Dorothy!

Plum & Blueberry Upside-Down Cake

Servings: 8 slices
Time: 1 hour
Difficulty: medium
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Ingredients

3 tablespoons. butter (+ more for buttering pan) + 1/3 cup butter
¼ cup brown sugar
1¼ cup all-purpose flour
½ tsp. ground cinnamon
½ tsp. salt
¾ cups sugar
1 egg
2 teaspoons vanilla extract
¾ cup milk
About 10 small black plums, cut into six slices each
¾ cup blueberries
1-2 tablespoons brandy, optional

Directions

Preheat oven to 350.
Butter a springform pan (or an 8-inch round cake pan). Add the 3 tablespoons of butter and brown sugar to the bottom of the pan and place in the oven until it melts.
In a small bowl, combine the flour, cinnamon, and salt, and set aside.
In another bowl, cream together 1/3 cup butter and sugar until light and fluffy. Beat in the egg and the vanilla. Add the flour mixture. Add in the milk and mix until just combined (the batter will be thick).
Arrange the plums in the bottom of the pan directly on the melted butter/sugar mixture. Top with the blueberries, pushing a few in between the gaps in the slices, and sprinkle the brandy over the fruit. Gently spread the batter on top to cover all the fruit.
Bake for 35-40 minutes, or until cooked all the way through.
Once cooked, let set for 10 minutes, the run a knife down the sides of the pan to loosen, and invert onto a cake plate. If any stick, just slip them off with a spatula and add them back to the cake.
Once cooled, serve and enjoy!