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Summer berry upside down cake

Summer berry upside down cake


In this vibrant version of an old favourite, we’ve swapped canned pineapple for seasonal British berries

  • Feeds 12 Feeds 12
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    1783kj 425kcal
  • Fat
    Med 26%
  • Saturates
    High 53%
  • Sugar
    High 26%
  • Salt
    Low 26%

% of adult’s reference intake | Carbohydrates per serving : 59g


  • For the fruit mix:
  • 200g Co-op British strawberries, hulled and quartered
  • 100g Co-op British raspberries
  • 50g caster sugar
  • 2 tbsp cornflour
  • 1 tsp vanilla extract
  • For the cake:
  • 225g Co-op unsalted butter, softened, plus extra for greasing
  • 300g Co-op plain flour, plus extra for sprinkling
  • 1/2 tsp bicarbonate of soda
  • 350g caster sugar
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 4 Co-op British eggs, beaten
  • 200g Co-op low fat strawberry yogurt
  • 50g Co-op British blueberries
  • icing sugar, for dusting (optional)


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. In a bowl, combine all the ingredients for the fruit mix
  3. Grease a 24cm cake tin, sprinkle over a little flour and line with greaseproof paper
  4. Spoon the fruit mix into the bottom of the tin, leaving some gaps in between
  5. Mix the flour and bicarbonate of soda together
  6. In a separate bowl, cream together the butter, sugar, vanilla extract and lemon zest until pale and fluffy
  7. Pour the eggs into the creamed mixture a bit at a time, stirring and gradually sifting in the flour as you go
  8. Once everything is combined, gently fold in the strawberry yogurt and spoon into the tin
  9. Poke the blueberries into the cake mix and bake for 45-50 mins until springy to the touch
  10. Remove from the oven and leave to cool
  11. Once cooled, turn out the cake, carefully peel off the paper and dust with the icing sugar, if using

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