Prep 12 mins
Cook 30 mins
Wow! I combined the best of two recipes I found here at Recipezaar and this came out! It's beautiful, easy, and serves more than the two recipes I combined. (Thanks to AmbyDawn and Tamibic2 for the ideas.)
- 2 tablespoons butter
- 1⁄2 cup brown sugar, packed
- 6 plums, sliced (and peeled if the skins are getting old and wrinkly)
- 2⁄3 cup blueberries (I use thawed frozen ones that I picked in the summer.)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄3 cups Splenda sugar substitute (or sugar if you're not dieting)
- 2 tablespoons lemon zest
- 2 eggs
- 2 teaspoons vanilla
- 1 1⁄3 cups low-fat buttermilk
- Preheat oven to 350 degrees Fahrenheit.
- Put the butter in a 13x9 baking dish (I use a glass casserole dish) and let the butter melt in the oven while it's preheating.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange plum slices over brown sugar.
- Sprinkle with blueberries.
- Sift together the dry ingredients. Add lemon zest.
- Beat together wet ingredients; eggs, vanilla, buttermilk.
- Make a well in the dry ingredients.
- Dump in the wet mixture.
- Mix just until moistened.
- Pour batter over the plums and blueberries.
- Bake for 30 minutes; test with a toothpick.
- When done, cool for about 8 minutes.
- Now, carefully, invert onto a 13x9 serving plate if you have one or into another 13x9 casserole dish (which is what I do) so that the bottom is now on top.
- See how pretty this is?
This is a wonderful recipe. Made a few alterations such as left out the blueberries and added LOTS of sliced plums instead. I have given pieces away after having made this recipe at least ten times with all the plums we have on our tree. Two people have asked me for your recipe. A testament to its goodness indeed! Thanks for sharing this recipe.
This cake looked spectacular and tasted great. I only added 1 tsp of lemon zest (that's all I had) and it was lemony enough for me. I wouldn't add more. Also, I used 1 cup of sugar (can't stand Splenda). I did not miss the butter in the cake at all. The guests all loved it, but were divided between preferring the sweeter part with the blueberry topping and preferring the tartness of the plums in contrast with the sweetness of the cake.