These rich, moist and jammy blueberry upside down chocolate cakes are perfect as a warm fruity dessert. They're amazing when freshly baked with ice cream, custard or cream and are definitely a family favourite recipe. If you like fruity puddings you'll love them!
As soon as I made these chocolate and blueberry upside down cakes I fell in love with them. They're sweet and sticky and chocolatey. If you're a fan of berries and chocolate then you will find them hard to resist.
The dark chocolate plus the cocoa powder gives them a rich chocolate taste. The blueberries break down and become sweet and jammy. It's a heavenly sweet combination!
They're also not too diffcult to make and because they are individual portions you can easily freeze, reheat or serve however many you want!
Ingredients for blueberry chocolate upside down cakes
To make 4 of these puddings you'll need:
- Blueberries - Fresh or frozen are fine.
- Soft brown sugar - Soft brown sugar adds a slight caramel flavour and also helps to keep cakes moist.
- Dark chocolate - Adds a much deeper chocolate flavour than milk chocolate. You can use a good quality chocolate but even baking chocolate is fine and will taste great in these.
- Butter - I normally use unsalted but salted is fine
- Plain flour
- Cocoa powder - cocoa or cacao powder both work fine.
- Bicarbonate of soda - this helps the chocolate cakes to rise
- Egg yolks
- Vanilla extract or essence if that's what you have
- Buttermilk - It helps to give a soft moist texture to these desserts.
How to make these blueberry chocolate upside down cakes
There is a full recipe card futher down the page. Basically, as they are an upside down cake, the fruit goes in the bottom of the ramekins and the cake batter goes on top.
First grease the ramekins to stop the cakes from sticking. Then sprinkle in some sugar and add the blueberries.
Melt the chocolate and set aside.
Put the dry ingredients in a bowl. In another bowl, beat the sugar and butter together till light creamy. Beat in the eggs, vanilla and melted chocolate.
Finally add the flour and buttermilk to the sugar and butter mixture. Add a third at a time alternating them.
Then bake them in the oven .
I love hot fruity puddings and these upside down chocolate blueberry cakes are fantastic with some vanilla ice cream. You could of course serve them with cream or custard too.
Yes, if we don't eat all of these when they are freshly made they keep well in the fridge for up to three days. You can then reheat them in the oven or the microwave. They'll take just 40 seconds in the microwave.
If you reheat them in the oven, cover them with some aluminium foil so they don't dry out.
Yes, if you want to freeze them, wait until they have completely cooled and then wrap them up well before freezing. You can freeze them for about 3 months.
Yes, I originally was inspired to make these upside down cakes after reading a recipe on Foodess. That recipe used raspberries and they would work brilliantly too.
I also think thsee would be great with cherries, blackberries or even diced fruit such as peaches or plums.
More Recipes you might like
I also have these fruity dessert recipes:
Blueberry Upside Down Chocolate Cakes
- 200 g blueberries
- 170 g soft brown sugar
- 55 g dark chocolate
- 60 g butter
- 85 g plain flour
- 65 g cocoa powder
- ¼ tsp salt
- ¼ tsp bicarbonate of soda
- 2 egg yolks
- ½ tsp vanilla extract
- 160 ml buttermilk
- Preheat the oven to 175°c
- Butter the inside of the 4 ramekins. Spinkle 2tsp of the sugar into each one and top with the blueberries.
- Melt the chocolate. Either put it in the microwave and heat it for about a minutes and then 10-20 seconds at a time, mixing after each burst until it is melted. Or put it in a bowl above a pan of simmering water and stir till it melts.
- Put the flour, cocoa, bicarbonate of soda and salt in a bowl and give them a quick stir.
- Put the butter and the rest of the sugar in another bowl and beat until it starts to go pale and fluffy. Then beat in the egg yolks, vanilla extract and melted chocolate.
- Tip a third of the flour mixture into the sugar and butter and beat together. Add half the buttermilk and beat. Add half the remaining flour. Beat again. Add the rest of the buttermilk. Beat. Finally add the remaining flour and beat the mixture for a couple of minutes.
- Divide the mixture between the 4 ramekins. Bake in the oven at 175°C for 25-30 minutes. Test with a skewer to see when they are done.
- Put the ramekins on a wire rack to cool a little before turning them out. Serve warm with ice-cream or cream.