A cake that looks like the midnight sky, but tastes like a Scandinavian summer. The blueberries make for a perfect upside down cake because they naturally soften into a sweet jam in the heat of the oven. Due to the added moisture from the fruit and chocolate, this cake takes a little longer to bake than a plain sponge, but that makes for the most moist cake imaginable.

(c) John Whaite 

Ingredients (serves 8)

  • 250g fresh blueberries 
  • 2tbsp caster sugar 
  • 120g salted butter, softened to room temperature 
  • 120g caster sugar (I like to use golden, but white is fine)
  • Zest of 2 lemons 
  • 2 medium eggs
  • 120g self raising flour  
  • 125g white chocolate chips 

Essential Equipment

  • 20cm round cake tin, greased and lined 


Preheat the oven to 180C/160C fan. Scatter the blueberries in the bottom of the prepared cake tin and sprinkle over the 2 tablespoons of caster sugar. In a large bowl, or freestanding mixer with whisk attachment, whisk the butter and sugar until soft and fluffy and the sugar has more or less dissolved into the butter. Add the lemon zest and eggs and beat in until well mixed, then sift over the flour and fold in gently, along with the chocolate chips.

Dollop the batter over the blueberries, being careful not to disturb them too much, then spread out evenly. Bake in the preheated oven for 30-40 minutes, or until a skewer inserted into the centre comes out reasonably clean - don't forget the blueberries and white chocolate will leave a little residue. 

Place a wire wrack over the top of the cake, then flip to invert the cake out of the tin and onto the rack. Allow to cool completely before serving.