Plum Blueberry Upside Down Cake

Plum Blueberry Upside Down Cake


"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!!!"

Ingredients 1 h 10 m {{adjustedServings}} servings 229 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Pistachio Cake III

See how to make a moist, delicious pistachio cake.

Best Ever Blueberry Cobbler

This cobbler is bursting with blueberry flavor, a great summer dessert.

Rate recipe

Your rating


Reviews 243

  1. 295 Ratings


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/sugar mixture (the recipe calls for marg but I used butter for a richer flavour) in a microwave or toaster oven in a bowl then spread it over the pan bottom. Add 1/4 tsp. of cinnamon to the dry and sift the dry ingredients for a fluffier cake texture. I also use double action baking powder for all my baking as I find it better than the regular b.p. Enjoy!!!


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 blueberries. I will continue to make this over and over again.


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 bought a new 9 1/2 inch Wilton springform pan for the occasion and failed to test it before using it. When I melted the butter/brown sugar (which I doubled after reading earlier comments) in the pan, the butter leaked out of the bottom of the pan and all over the foil I keep on the bottom of the oven. I have since read you should test spring pans to make sure they hold water before use, and this one definately didn't, so I will be exchanging it. Despite this rocky start, however, the cake turned out quite well. Not as pretty as the recipe pic, probably because of the topping fiasco, but very tasty. I did increase the flour by about two tablespoons so I could throw a handful of chopped plums and a handful of blueberries into the batter and that worked very well. I also added 1/3 cup of walnut pieces to the batter for a little more texture. I took a couple of pics before and after baking and will see if I can post them. In any event, this is definately a recipe worth trying and I will be making it again.