Description
A balanced, flavorful blueberry upside-down cake with bright citrus and warm ginger elements.
Ingredients
Scale
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- 3 large eggs
- 187 grams (6.6 oz) low-fat yogurt or skyr
- 165 grams (3/4 cup plus 2 teaspoons) granulated sugar, divided: 50 grams for blueberries, 115 grams for batter
- 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 (for batter)
- 1 teaspoon freshly grated ginger (for batter)
- 350 grams (12.3 oz) frozen blueberries *(no need to thaw)*
- 1 teaspoon lemon zest (for blueberries)
- 2 tablespoons lemon juice (for blueberries)
- 1 teaspoon freshly grated ginger (for blueberries)
- 50 grams (1/4 cup packed) turbinado sugar (for ginger sugar)
- 1 teaspoon freshly grated ginger (for ginger sugar)
Instructions
- Step 1: 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.
- Step 2: 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.
- Step 3: 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.
- Step 4: 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.
- Step 5: 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.
- Step 6: 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.
- Step 7: 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.
- Step 8: 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.
- Step 9: 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.
- Step 10: 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.
- Step 11: Final Touch: Sprinkle additional lemon zest over the top before serving for added brightness.
Notes
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- Room Temperature: Store in an airtight container at room temperature for up to 2 days to preserve texture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days, which may slightly firm the cake without drying it out.
- Freezing: Wrap the cooled cake tightly with plastic wrap and aluminum foil, then place in a freezer bag for up to 3 months. Thaw at room temperature before serving.
- Press blueberries closely in the pan to prevent batter from sinking through and support the fruit layer during baking.
- If blueberries break during mixing, fold gently with a spatula to maintain their shape.
- Be patient when flipping; allow the cake to cool sufficiently to release cleanly and avoid breakage.
- If the ginger sugar does not stick, rub it into the berries immediately while the cake is still warm.
- To confirm doneness, look for golden brown top and a clean toothpick test.
- Reheat slices gently in a 300°F (149°C) oven for 5-7 minutes or until warmed through. Avoid microwaving to maintain texture.
- Serve with a scoop of vanilla yogurt or fresh whipped cream for creamy contrast.
- Pair with fresh fruit salad or chamomile tea to complement flavors.
- Use leftovers as toppings for blueberry pancakes or in yogurt parfaits.
- Drizzle warm honey or sprinkle cinnamon on slices. Garnish with fresh mint leaves for color.
- Use good quality all-purpose flour with 10-12% protein for optimal structure.
- Fresh or frozen blueberries are acceptable; frozen works well since they require no thawing and maintain moisture.
- Use unsalted butter softened to room temperature if substituting fat, though olive oil is the preferred fat for moisture and flavor.
- Choose high-quality granulated and brown sugars for best caramelization and moisture retention.
- Freshly grated ginger and lemon zest are important for the bright, warming spice profile. Use fresh for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg