Upside Down Blueberry & Cake

It’s the Brancourts Cottage Cheese that gives this Upside Down Blueberry & Cake the most delicious texture and flavour. And when cottage cheese is whipped silky smooth with cinnamon & honey, it becomes the perfect frosting too! Proof that cottage cheese works just as well in sweet dishes as it does in savoury!



Preheat the oven to 185C. Grease and line the base of a 20cm cake tin.


In a small pot, simmer and stir together the brown sugar, butter, and water just until you get a smooth sauce. Pour this into the bottom of the cake tin and spread out.


Toss the blueberries with the cornflour and pour into the cake tin. Set aside.


In a mixing bowl, combine the butter and sugar and whisk until light, fluffy and the sugar has dissolved, approx. 5 minutes. Add the eggs one at a time, whisking after each addition then add the almond, flour, and cottage cheese, mixing until just combined.


Spoon this over the blueberries, smooth out, and bake for approx. 40-45 minutes.


While the cake bakes, combine the frosting ingredients in a small food processor or blender and blend to a smooth, creamy consistency. Place in the fridge until ready to use.


Allow the cake to cook before removing the sides of the tin and then invert the cake onto a serving plate and remove the base and baking paper.


Grate over the lemon zest and serve with the frosting.


1/3 cup brown sugar

1 tbsp unsalted butter

2 tbsp water

3 punnets blueberries (375g)

1 tbsp cornflour

200g unsalted butter, softened

1 cup caster sugar

3 eggs, room temp.

1/3 cup almond meal

1 cup self-raising flour

200g Brancourts Cottage Cheese

Zest 1 lemon


250g Brancourts Cottage Cheese

3 tbsp honey

½ tsp cinnamon

2 tbsp coconut oil, melted