A Fluffy Blueberry Upside-down Cake Is the Perfect Summer Cake

Gather the ingredients. Preheat the oven to 350 F. Line with parchment paper and lightly grease an 8-inch springform cake tin. Place the blueberries, juice of half the lemon and the lemon zest, and the corn syrup into a saucepan. Cook over medium heat, stirring from time to time (the syrup is notoriously quick to burn so do not cook over high heat). Cook until the berries begin to soften but not breaking up or losing their shape, about 10 minutes. Once softened, remove from the heat and keep to one side until cool. Put the butter and sugar in a stand mixer with a beater attachment. Beat until the mixture becomes light, airy, and pale in color. If you do not have a stand mixer, use an electric hand mixer, or even a fork, which will take some time, but with effort will become light and fluffy. Beat in one egg and one tablespoon of flour, mixing until incorporated. Repeat, one at a time, with the remaining two eggs and two more tablespoons flour. Mix the remaining flour with the ground almond in a bowl. Using a tablespoon or spatula, gently fold the flour mixture into the butter mixture. Pour the cooled fruit and syrup mixture into the lined cake tin. Pour the cake batter over carefully and level with a spatula, taking great care not to knock the air out of the cake mix. Bake the cake in the middle of the hot oven for 50 minutes or until risen and golden brown on top. Test that the cake is cooked by inserting a skewer into the center of the cake. It should be clean when removed. If it isn’t, cook for a few more minutes. Place the cake pan onto a cooling rack and leave for 15 minutes before turning out onto a pretty plate. Serve either on its own or with a little Greek yogurt or heavy cream.