Plum Blueberry Upside Down Cake Recipe -
Plum Blueberry Upside Down Cake Recipe

Plum Blueberry Upside Down Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9 inch round cake Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2007

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!!!

Most Helpful Critical Review
Aug 28, 2006

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 bland. Next time I make a plum cake, I might make it like a coffee cake with a crumb topping or something. Or maybe simply adding cinnamon or other spices to the white cake would spice it up. I don't think I'll make this particular recipe again...

Aug 04, 2003

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.

Jul 21, 2006

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.

Jul 12, 2007

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 dessert for a pot-luck or holiday. Tip: Gently spoon batter over plums so as not to dis-place fruit.

Aug 30, 2005

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 make it again.****2005 I have made this with success again & again. I have to admit, though, I now add 1/2 tsp of cinnamon to the batter.

Sep 08, 2006

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 cake part is yummy....I might try it with other fruits next.

Sep 08, 2006

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 the bright taste that the lemon cake had with the sweet fruit. Great recipe!


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  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 8.8 g
  • 13%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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