Description
This Blueberry Upside Down Cake is a delightful twist on a classic dessert, featuring a luscious blueberry layer infused with lemon and ginger flavors, topped with a moist, tender cake made with olive oil and yogurt. The combination of tart blueberries and fragrant ginger sugar creates a unique and refreshing taste experience perfect for any occasion.
Ingredients
Scale
Blueberries
- 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
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
Ginger Sugar Topping
- 50 grams (1/4 cup packed) turbinado sugar
- 1 teaspoon freshly grated ginger
Instructions
- Preheat the Oven: Set a rack to the center of the oven and preheat to 350°F (177°C). Ensure the oven is fully warmed before baking to promote even cooking and texture.
- Prepare the Blueberries: In a medium bowl, toss the frozen blueberries with 50 grams (1/4 cup) granulated sugar, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon freshly grated ginger. Toss gently to coat them evenly without breaking the berries. If blueberries break, fold gently with a spatula instead of whisking.
- Emulsify Ingredients: In a separate bowl, whisk the 3 large eggs. Add 187 grams (6.6 oz) low-fat yogurt or skyr and the remaining 115 grams (1/2 cup) granulated sugar plus 63 grams (1/4 cup plus 1 tablespoon) dark brown sugar. Whisk together until fully combined and smooth.
- Incorporate Olive Oil: While whisking constantly, gradually drizzle in 150 grams (2/3 cup) olive oil to create a smooth emulsion, which should look cohesive and glossy.
- Mix Dry Ingredients: Add 210 grams (1 2/3 cups) all-purpose flour, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt to the wet mixture. Whisk until smooth but avoid overmixing. Stir in 1 teaspoon lemon zest and 1 teaspoon freshly grated ginger.
- Layer Blueberries Evenly: Grease the 9-inch cake pan and line the bottom with parchment paper. Spread the coated blueberries in an even layer, pressing them closely together so the batter does not break through during baking.
- Pour the Batter: Gently pour the batter over the blueberries in the pan. Pour slowly and carefully to maintain the integrity of the blueberry layer and avoid mixing batter with fruit.
- Monitor Baking Time: Bake at 350°F (177°C) for 50-55 minutes. The cake is done when the top turns golden brown and a toothpick inserted into the center comes out clean. If not golden or toothpick is not clean after 55 minutes, bake an additional 5 minutes.
- Cool Before Flipping: Allow the cake to cool in the pan for at least 15 minutes to help it hold its shape and release cleanly from the parchment.
- Add Ginger Sugar: Carefully invert the cake onto a serving plate and gently pull off the parchment paper. Sprinkle 50 grams (1/4 cup) turbinado sugar mixed with 1 teaspoon freshly grated ginger evenly over the blueberries. Rub gently into the berries while the cake is still warm until the sugar melts and feels damp, creating a subtle crunch.
- Final Touch: Sprinkle additional lemon zest over the top before serving for added brightness.
Notes
- Use frozen blueberries directly in the recipe; no need to thaw, which helps maintain their shape and texture during baking.
- Be gentle when tossing and handling the blueberries to avoid breaking them and making the layer too watery.
- Drizzling olive oil slowly while whisking helps achieve a smooth and stable emulsion in the batter.
- Do not overmix the batter after adding flour to keep the cake tender and soft.
- Letting the cake cool before flipping is crucial to prevent it from breaking apart.
- The ginger sugar topping adds a pleasant crunch and spice contrast to the soft cake and tangy blueberries.
- This cake is best served slightly warm or at room temperature.
