Lemon Blueberry Upside-Down Cake

Name: Lemon Blueberry Upside-Down Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 large eggs; 187 grams low-fat yogurt or skyr; 165 grams granulated sugar (3/4 cup); 63 grams dark brown sugar (1/2 cup); 150 grams olive oil (3/4 cup); 210 grams all-purpose flour (1 1/2 cups); 1 1/2 teaspoons baking powder; 1 teaspoon Diamond Crystal kosher salt; 1 teaspoon lemon zest; 1 teaspoon freshly grated ginger; 350 grams frozen blueberries (3 cups); 50 grams granulated sugar (1/4 cup); 1 teaspoons lemon zest (plus more for topping the cake); 2 tablespoons freshly squeezed lemon juice (about 1/2 lemon); 50 grams turbinado sugar (1/4 cup)

Instructions

Prep:20minCook:55min

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.

Updated at: Sat, 23 Nov 2024 11:03:44 GMT