I had a glut of strawberries and blueberries that needed to be used, so thought an upside-down cake would be the right way to use them up!

This cake is really easy to make and super soft. You of course, can use any berries or fruit that you wish. I adapted this from a blackberry cake recipe, which has an accompanying syrup. Although the syrup is a great addition and makes this cake stand out from other upside-down cakes, you don’t need it. The next day, the cake is just as nice without it.

• 200g butter
• 300g golden caster sugar
• 4 eggs
• 200g plain flour
• ½ tsp baking powder
• 2 tbsp whole milk
• 1 punnet of strawberries and a punnet of blueberries
• 1 tsp vanilla extract

1. Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a 22cm spring-form tin with baking paper.
2. Cream the butter with 200g of the sugar until pale and fluffy. Gradually add the eggs, flour and baking powder and stir in the milk until you have a smooth batter.
3. Line the bottom of the tin with some of the berries in a nice pattern. Pour the batter over and bake for 50-55 minutes until risen and golden.
4. Take the rest of the berries and put in a pan with the rest of the sugar, a little vanilla and a splash of water. Bring to the boil and simmer until a little syrupy.
5. Take from the cake from the oven and leave to cool a little. Turn onto a plate, pour over the syrup and serve warm