Pioneer Woman Blueberry Upside-Down Cake

This blueberry upside-down cake is made with a layer of lemony blueberries baked under a yogurt cake batter, then flipped so the fruit sits on top. It’s an old-school summer cake, good for breakfast or dessert. It takes about 1 hour 10 minutes and serves 8 to 10.

The cake is built upside down. The blueberries and sugar go in the bottom of the pan, the batter on top. After it bakes and cools a bit, you invert it onto a plate and the fruit becomes the glossy topping.

Beat the butter, sugar, and lemon zest for a full 3 minutes until light and fluffy. That builds the air that keeps the cake tender. The Greek yogurt goes in alternating with the flour, which keeps the crumb moist without thinning the batter.

Pioneer Woman Blueberry Upside-Down Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This blueberry upside-down cake bakes lemony blueberries under a moist yogurt cake, then flips them into a glossy topping. An old-school summer dessert, best served fresh.

Ingredients

For the Blueberry Topping:

• Cooking spray
  
• 2 1/2 cups blueberries
  
• 1/4 cup granulated sugar
  
• 2 tablespoons lemon juice
  
• 1/8 teaspoon kosher salt

For the Cake:

• 1 1/2 cups all-purpose flour
  
• 1 1/2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon kosher salt
  
• 1 stick salted butter, at room temperature
  
• 3/4 cup granulated sugar
  
• 1 1/2 teaspoons finely grated lemon zest
  
• 2 large eggs
  
• 1 teaspoon vanilla extract
  
• 1/2 cup plain Greek yogurt

For the Lemon Whipped Cream:

• 1 1/2 cups cold heavy cream
  
• 1 cup powdered sugar
  
• 1 tablespoon finely grated lemon zest
  
• 2 tablespoons lemon juice
  
• 1/4 teaspoon kosher salt

Instructions

1. For the topping: Preheat the oven to 350°F. Spray the bottom and sides of a 9-inch round cake pan with cooking spray. In a large bowl, combine the blueberries, sugar, lemon juice, and salt. Scrape into the prepared pan and spread into an even layer.
   
2. For the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. In a large bowl, beat the butter, sugar, and lemon zest with a mixer on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Beat in the vanilla. On low speed, beat in the flour mixture alternating with the yogurt, until just combined. Dollop the batter evenly over the blueberries and spread to the edges with an offset spatula.
   
3. Bake until the cake is puffed and golden and a toothpick in the center comes out clean, 30 to 35 minutes. Let cool in the pan on a rack for 10 minutes, then invert onto a platter to cool completely.
   
4. For the lemon whipped cream: Beat the heavy cream, powdered sugar, lemon zest, lemon juice, and salt in a large bowl on high speed until stiff peaks form, about 4 minutes. Spread over the cooled cake.

FAQs

Why is it called an upside-down cake?

It’s baked upside down. The blueberries and sugar go in the bottom of the pan and the batter on top. Once it cools a little, you invert it onto a plate, and the fruit layer ends up on top as a glossy topping.

Why beat the butter and sugar for 3 minutes?

The long beat works air into the butter, which gives the cake its light, tender crumb. Cut it short and the cake bakes up denser. The lemon zest goes in here too, so its oils flavor the whole batter.

Can I make it ahead and freeze it?

It’s best fresh. Freezing makes the blueberry topping gritty and the berries overly mushy, so the texture suffers. Bake and eat this one the day you make it for the best result.

Do I have to top it with whipped cream?

No, but the lemon whipped cream pairs well with the berries. You can also serve it with vanilla ice cream, or a non-dairy option like whipped coconut cream, or just eat it plain.

What else can I make when I overbuy blueberries in summer?

You’re not alone there. If you’ve got a fridge full of berries, they also bake into my Blueberry Pancake Cobbler or a make-ahead pan of my Blueberry Bars.