Description
Yesterday’s baking project to keep my hands busy 🙃. Blueberry yogurt upside down cake, recipe from @bonappetitmag and written below too.
Blueberry Yogurt Upside Down Cake
Ingredients
- 113 g butter, melted
- 1 emon, zest and juice
- 566 g blueberries, I used frozen
- 250 g flour
- 2 tbsp baking powder
- 1/2 tbsp salt
- 1/4 tbsp baking soda
- 250 g yogurt
- 200 g sugar (I put 150) + 2 TB extra
- 3 eggs
- 1 tbsp vanilla
Instructions
- Use a 9” deep cake pan, I didn’t have one so I used a rectangular one 8” x 11”. Brush some melted butter on the insides and then line the bottom with baking paper.
- Mix the blueberries in the cake pan with 2 Tb sugar, 2 Tb lemon juice, 2 Tb melted butter and bake for 40 minutes in a preheated oven at 220 degrees C, mixing them halfway.
- Then take the pan out of the oven, the juices would have reduced and make the cake batter ever so simply. Mix dry ingredients by hand with a whisk, add all the wet ingredients, and continue mixing until it comes together.
- Pour the cake batter and smooth it on top of the warm blueberries (adjusting the paper if it has moved).
- Bake for 40-45 minutes at 175 degrees C.
- Flip with confidence and don’t forget to show me your cakes!!
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