I grew up thinking the only fruit that was allowed in an upside-down cake was tinned pineapple, so once I discovered that no such rule existed and that I had free rein, upside-down cakes became far more exciting. I’ve since used everything from plums and apples to blood oranges, but today I’ve gone for blueberries. And, thanks to how juicy they are, you don’t even need to make a caramel: just toss the berries in sugar. I always add a pinch of five-spice, too, for a warming fragrance that just works. Trust me!
