Blueberry Yogurt Upside Down Cake
A moist and delightful dessert combining yogurt and fresh blueberries, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup plain yogurt Can be substituted with almond or coconut yogurt for a dairy-free version.
- 1 cup sugar Coconut sugar or stevia can be used as alternatives.
- 1/2 cup vegetable oil Melted coconut oil or butter can be used for richer flavor.
- 3 pieces eggs Flax eggs can be used for a vegan option.
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour Use gluten-free flour for a gluten-free version.
- 2 teaspoons baking powder Increase slightly if using gluten-free flour.
- 1/2 teaspoon salt
- 2 cups fresh blueberries Frozen blueberries can be used without thawing.
- 1 tablespoon lemon juice Brightens the flavor of blueberries.
Instructions
Preparation
- Gather all ingredients and preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
Make the Batter
- In a large mixing bowl, whisk together yogurt, sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix gently until just combined.
- Fold in the blueberries and lemon juice carefully to avoid crushing them.
Baking
- Pour the batter into the greased cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Serve warm or at room temperature.
Notes
Store in an airtight container for up to a week. Can be frozen for up to three months. Consider adding spices like cinnamon for extra flavor.