Lemon Blueberry Upside-Down Cake
This cake is as easy as it is gorgeous, it's lemony, bright, but fluffy and moist. The blueberries cook perfectly into the top of the cake, making this upside-down cake easy to flip, slice and serve. It's a perfect summer dessert.
Equipment
- 1 9-inch cake pan
- 1 sheet of parchment paper
Ingredients
- 3 large eggs
- 187 grams low-fat yogurt or skyr
- 165 grams granulated sugar 3/4 cup
- 63 grams dark brown sugar 1/2 cup
- 150 grams olive oil 3/4 cup
- 210 grams all-purpose flour 1 1/2 cups
- 1 1/2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon lemon zest
- 1 teaspoon freshly grated ginger
For the blueberries
- 350 grams frozen blueberries 3 cups
- 50 grams granulated sugar 1/4 cup
- 1 teaspoons lemon zest plus more for topping the cake
- 2 tablespoons freshly squeezed lemon juice about 1/2 lemon
- 1 teaspoon freshly grated ginger
For the ginger sugar
- 50 grams turbinado sugar 1/4 cup
- 1 teaspoon freshly grated ginger
Instructions
- Set a rack to the center of the oven and preheat to 350°F.
- Whisk together the eggs. Add the yogurt and sugars and mix well. Whisking constantly, gradually drizzle in the olive oil to create a smooth emulsion.
- Add in the flour, baking powder and salt. Whisk until smooth. Add in the lemon zest and ginger and mix again, set aside.
- In another bowl, toss the blueberries with the sugar, lemon zest, lemon juice and ginger.
- To a greased 9-inch round cake pan, layer the bottom with parchment paper. Layer the blueberries out in an even layer, pressing them as closely together as possible so the batter doesn't break through.
- Gently pour in the batter. Bake for 50-55 minutes at 350°F or utnil you can insert a toothpick and it comes out clean.
- Let the cake cool before flipping to reveal the top. Gently pull off the parchment paper and sprinkle the ginger sugar over top. Rub it gently into the berries to let it melt in.
- Top with more lemon zest and serve.