Description
This Blueberry Upside Down Cake combines juicy lemon-ginger spiced blueberries with a moist, yogurt-infused vanilla batter. Featuring a tender crumb and a caramelized blueberry topping enhanced with ginger sugar, this 9-inch cake is a delightful balance of tart, sweet, and spicy flavors. Perfect for a unique dessert that highlights fresh frozen berries and bright citrus notes.
Ingredients
Scale
Blueberry Topping
- 350 grams (12.3 oz) frozen blueberries (no need to thaw)
- 50 grams (1/4 cup) granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon freshly grated ginger
Ginger Sugar Topping
- 50 grams (1/4 cup packed) turbinado sugar
- 1 teaspoon freshly grated ginger
Cake Batter
- 3 large eggs
- 187 grams (6.6 oz) low-fat yogurt or skyr
- 115 grams (1/2 cup) granulated sugar
- 63 grams (1/4 cup plus 1 tablespoon) dark brown sugar
- 150 grams (2/3 cup) olive oil
- 210 grams (1 2/3 cups) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon lemon zest
- 1 teaspoon freshly grated ginger
- 50 grams (1/4 cup) granulated sugar (for coating blueberries)
Instructions
- Preheat the Oven: Set the oven rack to the center position and preheat the oven to 350°F (177°C) to ensure even baking for your cake.
- Prepare the Blueberries: In a medium bowl, gently toss the frozen blueberries with 50 grams granulated sugar, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon grated ginger. Be careful not to break the berries; fold with a spatula if needed.
- Emulsify Ingredients: In a separate bowl, whisk 3 large eggs, then add 187 grams of low-fat yogurt or skyr along with 115 grams granulated sugar and 63 grams dark brown sugar. Whisk until smooth and fully combined.
- Incorporate Olive Oil: While continuously whisking, slowly drizzle in 150 grams olive oil to create a cohesive, glossy emulsion.
- Mix Dry Ingredients: Add 210 grams all-purpose flour, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt to the wet mixture. Whisk gently until smooth, then stir in 1 teaspoon lemon zest and 1 teaspoon freshly grated ginger. Avoid overmixing to maintain cake tenderness.
- Layer Blueberries Evenly: Grease a 9-inch cake pan and line the bottom with parchment paper. Spread the prepared blueberry mixture in an even layer, pressing them close together to prevent batter intrusion.
- Pour the Batter: Slowly and carefully pour the batter over the blueberries, maintaining the integrity of the blueberry layer without mixing.
- Monitor Baking Time: Bake the cake at 350°F (177°C) for 50-55 minutes. The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean. If needed, bake for an additional 5 minutes.
- Cool Before Flipping: Allow the cake to cool in the pan for at least 15 minutes so it holds its shape and releases easily from the parchment.
- Add Ginger Sugar: Invert the cake onto a serving plate and gently remove the parchment paper. Sprinkle the turbinado sugar mixed with 1 teaspoon freshly grated ginger evenly over the blueberry topping and rub gently while warm to melt the sugar and add a subtle crunch.
- Final Touch: Finish by sprinkling additional lemon zest over the top before serving to enhance brightness and aroma.
Notes
- Use frozen blueberries straight from the freezer to maintain the cake texture and moisture balance.
- Be gentle when mixing the blueberries to avoid breaking them and creating a mushy layer.
- Allow the cake to cool slightly before flipping to prevent it from cracking or sticking.
- For a richer flavor, use full-fat yogurt or Greek yogurt instead of low-fat yogurt/skyr.
- This cake is best served slightly warm to enjoy the ginger sugar crunch and fresh citrus flavor.
- You can substitute turbinado sugar with coarse sanding sugar if unavailable.
