Blueberry Upside Down Cake with Lemon-Ginger Glaze Recipe

If you are searching for a dessert that’s bursting with flavor, charm, and a little bit of surprise, then the Blueberry Upside Down Cake with Lemon-Ginger Glaze Recipe is exactly what you need to bake next. This delightful cake combines the juicy sweetness of blueberries with the zing of fresh lemon and the warming kick of ginger, all topped with a sparkling ginger sugar glaze. It’s a feast for the eyes and the palate, transforming humble pantry ingredients into a spectacular centerpiece that will have everyone asking for seconds.

Ingredients You’ll Need

This Blueberry Upside Down Cake with Lemon-Ginger Glaze Recipe relies on simple, wholesome ingredients that each play a vital role. From the creamy yogurt that keeps the cake moist to the fresh lemon zest and ginger that add brightness and spice, every item elevates the final dessert.

• 3 large eggs: Provide structure and richness to the cake.
• 187 grams (6.6 oz) low-fat yogurt or skyr: Adds moisture and a subtle tang to balance the sweetness.
• 165 grams (3/4 cup plus 2 teaspoons) granulated sugar, divided: Sweetens the blueberries and the batter.
• 63 grams (1/4 cup plus 1 tablespoon) dark brown sugar: Brings a deep caramel flavor to the cake.
• 150 grams (2/3 cup) olive oil: Keeps the cake tender with a mild fruity note.
• 210 grams (1 2/3 cups) all-purpose flour: Forms the base structure.
• 1 1/2 teaspoons baking powder: Ensures the cake rises beautifully.
• 1 teaspoon kosher salt: Enhances all the flavors perfectly.
• 1 teaspoon lemon zest (for batter): Adds fresh citrus brightness to the crumb.
• 1 teaspoon freshly grated ginger (for batter): Introduces a subtle spicy warmth.
• 350 grams (12.3 oz) frozen blueberries (no need to thaw): The star ingredient that creates a luscious fruit layer.
• 1 teaspoon lemon zest (for blueberries): Brightens the berry topping further.
• 2 tablespoons lemon juice (for blueberries): Balances sweetness with acidity.
• 1 teaspoon freshly grated ginger (for blueberries): Adds zing to the blueberries.
• 50 grams (1/4 cup packed) turbinado sugar (for ginger sugar): Creates a crunchy, sweet topping.
• 1 teaspoon freshly grated ginger (for ginger sugar): Infuses the glaze with spicy warmth.

How to Make Blueberry Upside Down Cake with Lemon-Ginger Glaze Recipe

Step 1: Preheat the Oven

Start by setting your oven rack to the center and preheat it to 350°F (177°C). It’s important to allow the oven to reach the exact temperature before baking, as this ensures your cake cooks evenly throughout without any surprises.

Step 2: Prepare the Blueberries

In a medium bowl, gently toss the frozen blueberries with 50 grams of granulated sugar, lemon zest, lemon juice, and freshly grated ginger. This mixture adds a vibrant layer of flavor that melds with the moist cake. Be gentle to keep the berries intact, folding rather than whisking to avoid mushy fruit.

Step 3: Emulsify Ingredients

Whisk the eggs in a separate bowl until frothy, then add the yogurt along with the remaining granulated sugar and the dark brown sugar. Combine these ingredients thoroughly to create a smooth base that will bring the cake together with a tender crumb.

Step 4: Incorporate Olive Oil

Slowly drizzle in the olive oil while continuing to whisk. This slow addition helps emulsify the batter, giving the cake its moist, luscious texture and a subtle fruity undertone from the olive oil.

Step 5: Mix Dry Ingredients

Sift the flour, baking powder, and kosher salt into the wet ingredients. Fold carefully until just combined, then stir in the lemon zest and ginger for that signature bright and spicy flavor. Avoid overmixing to keep the cake tender.

Step 6: Layer Blueberries Evenly

Grease a 9-inch cake pan and line the bottom with parchment paper for easy release. Carefully spread the blueberry mixture evenly over the bottom, pressing the berries close together to prevent the batter from seeping through during baking.

Step 7: Pour the Batter

Slowly pour the batter over the blueberries, taking care not to disturb the fruit layer. This gentle pour helps maintain the distinct layers that make this upside down cake so visually striking and delicious.

Step 8: Monitor Baking Time

Bake for 50 to 55 minutes at 350°F. The cake is ready when the top has turned a warm golden brown and a toothpick inserted into the center comes out clean. If necessary, bake an extra 5 minutes, but avoid overbaking, which can dry out the cake.

Step 9: Cool Before Flipping

Let the cake cool in the pan for at least 15 minutes. This resting time is crucial—it allows the cake to set slightly, making it easier to flip out without breaking apart.

Step 10: Add Ginger Sugar

Invert the cake onto a serving plate and carefully peel off the parchment paper. Sprinkle the turbinado sugar mixed with freshly grated ginger over the blueberry layer while the cake is still warm. Gently rub the sugar into the berries to melt it slightly, creating an irresistible crunchy glaze.

Step 11: Final Touch

Finish by sprinkling more lemon zest over the top. This extra sprinkle adds a final burst of citrus brightness that perfectly complements the sweet, spicy ginger and juicy blueberries.

How to Serve Blueberry Upside Down Cake with Lemon-Ginger Glaze Recipe

Garnishes

To elevate this Blueberry Upside Down Cake with Lemon-Ginger Glaze Recipe, consider a dollop of fresh whipped cream or a scoop of creamy vanilla ice cream. A few fresh mint leaves or a light dusting of powdered sugar add a delicate touch that makes each serving feel special and inviting.

Side Dishes

This cake pairs wonderfully with simple sides like a vibrant green salad or lightly toasted nuts for an unexpected savory contrast. For brunch, serve it alongside freshly brewed coffee or a citrusy tea to complement the lemon and ginger flavors.

Creative Ways to Present

Try serving individual portions in small ramekins by layering the blueberry mixture and batter in each dish before baking for a personalized touch. Alternatively, drizzle a little extra lemon-ginger glaze over the slices or display the cake on a rustic wooden board decorated with fresh blueberries and lemon slices for a charming presentation.

Make Ahead and Storage

Storing Leftovers

You can store leftover Blueberry Upside Down Cake with Lemon-Ginger Glaze Recipe wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. For longer freshness, refrigeration is recommended but allow it to come to room temperature before serving to restore softness.

Freezing

This cake freezes well! Wrap it securely in plastic wrap and then foil before placing in the freezer. It keeps for up to three months. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving for the best texture and flavor.

Reheating

To revive the cake’s tender crumb and warm the glaze, heat individual slices in a microwave for 15-20 seconds or place them in a preheated oven at 325°F (163°C) for about 10 minutes. This quick reheat will bring back the fresh-baked goodness.

FAQs

Can I use fresh blueberries instead of frozen?

Absolutely! Fresh blueberries are a wonderful choice when in season. Just be sure to toss them with the sugar and lemon-ginger mixture right before assembling the cake to keep them juicy but not soggy.

Do I need to thaw the frozen blueberries before use?

No need! Using frozen berries straight from the freezer helps keep their shape and prevents excess liquid from seeping into the cake, which maintains the perfect fruit layer consistency.

What can I substitute for olive oil?

Light-flavored oils like vegetable or canola oil work well if you prefer a more neutral taste. However, olive oil adds a subtle fruity note that pairs beautifully with the citrus and ginger.

Is the yogurt essential in this recipe?

Yes, yogurt or skyr adds moisture and a slight tang that brightens the flavor profile while keeping the cake tender. You can try sour cream as a substitute but expect a slightly different texture.

Can I make this cake gluten-free?

You can try using a gluten-free all-purpose flour blend, but be aware that baking times and textures might vary. It’s best to use a trusted gluten-free blend that includes xanthan gum for the best results.

Final Thoughts

At its heart, the Blueberry Upside Down Cake with Lemon-Ginger Glaze Recipe is a celebration of vibrant flavors and simple ingredients coming together in a uniquely beautiful way. Whether you’re baking for a special occasion or just because you want to brighten your day, this cake is sure to delight all who taste it. So grab your pans and those fresh lemons—it’s time to create a dessert that feels like a warm hug on a plate!

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