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–+ servings

Lemon Blueberry Upside-Down Cake

4.86 | 7 reviews
This cake is as easy as it is gorgeous, it's lemony, bright, but fluffy and moist. The blueberries cook perfectly into the top of the cake, making this upside-down cake easy to flip, slice and serve. It's a perfect summer dessert.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10

Equipment

  • 1 9-inch cake pan
  • 1 parchment paper

Ingredients

  • 3 large eggs
  • 3/4 cup (187g) low-fat yogurt or skyr
  • 3/4 cup (165g) granulated sugar
  • 1/2 cup (63g) dark brown sugar
  • 3/4 cup (150g) olive oil
  • 1 1/2 cups (210g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon freshly grated ginger
For the blueberries
  • 3 cups (350g) frozen blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon lemon zest, plus more for topping the cake
  • 2 tablespoons lemon juice, about 1/2 lemon
  • 1 teaspoon freshly grated ginger
For the ginger sugar
  • 1/4 cup (50g) turbinado sugar
  • 1 teaspoon freshly grated ginger

Instructions 

  1. Set a rack to the center of the oven and preheat to 350°F.
  2. Whisk together 3 eggs. Add 187 grams of yogurt, 165 grams of granulated sugar, and 63 grams of dark brown sugar and mix well. Whisking constantly, gradually drizzle in 150 grams of olive oil to create a smooth emulsion.
  3. Add 210 grams of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1 teaspoon of salt. Whisk until smooth. Add 1 teaspoon of lemon zest, 1 teaspoon of ginger and mix again, set aside.
  4. In another bowl, toss 350 grams of blueberries with 50 grams of sugar, 1 teaspoon of lemon zest, 2 tablespoons of lemon juice, and 1 teaspoon of ginger.
  5. To a greased 9-inch round cake pan, layer the bottom with parchment paper. Spread the blueberries out in an even layer, pressing them as closely together as possible so the batter doesn't break through.
  6. Gently pour in the batter. Bake for 50-55 minutes at 350°F, or until you can insert a toothpick and it comes out clean.
  7. Let the cake cool before flipping to reveal the top. Gently pull off the parchment paper and sprinkle the ginger sugar over top. Rub it gently into the berries to let it melt in.
  8. Top with more lemon zest and serve.
Serving: 1 sliceCalories: 461kcalCarbohydrates: 71gProtein: 6gFat: 17g