Description
A delicious and moist Blueberry Yogurt Upside Down Cake.
Ingredients
- Fresh blueberries – 2 cups (about 300 grams)
- Granulated sugar – 1 cup (200 grams), divided
- Unsalted butter – 1/4 cup (60 grams), melted
- All-purpose flour – 1 1/2 cups (190 grams)
- Baking powder – 2 teaspoons
- Baking soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Plain yogurt – 1 cup (240 grams)
- Large eggs – 2
- Vanilla extract – 1 teaspoon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with butter or non-stick spray. Line the bottom with parchment paper.
- In a small bowl, combine 1/2 cup (100 grams) of granulated sugar with the melted butter. Pour this mixture into the bottom of the prepared cake pan. Evenly distribute the fresh blueberries over the sugar-butter mixture.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the remaining 1/2 cup (100 grams) of granulated sugar with the yogurt, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Carefully spoon the cake batter over the blueberries in the pan, spreading it evenly.
- Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes. Run a knife around the edges and carefully invert the cake onto a serving plate.
- Allow the cake to cool slightly before slicing. Serve warm or at room temperature.
Notes
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Ensure the blueberries are fresh for the best results.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Blueberry Yogurt Upside Down Cake, dessert, cake, blueberries