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Blueberry upside-down lemon cake
In my humble opinion, cakes without frosting are the best cakes. Not only are they way easier to make, but they are also more of an anytime cake than a traditional three-tiered extravaganza. This one in particular is a frosting-free showstopper. The golden hue of the sponge and purple of the blueberries look pretty darn regal and super delicious.
Preheat your oven to 350°F and prepare a 23 centimeter springform pan by spraying it with nonstick cooking spray and dusting the bottom and sides with cornmeal. Shake out any excess cornmeal and wrap the outside of the pan with aluminum foil to ensure that nothing leaks out. Set aside.
YIELDS
1
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 cup plain yogurt
- 2 tablespoons grated lemon zest
- 1 tablespoon lemon juice
- 1-1/2 teaspoons pure vanilla extract
- 1-3/4 cups all-purpose flour
- 1/4 cup yellow cornmeal, plus more for your pan
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups fresh blueberries
- Icing sugar, for dusting (optional)
Directions
- In a bowl, cream the butter with the sugar until light and fluffy, about two to three minutes. Add the eggs one at a time, mixing well between each addition. Stir in the yogurt, lemon zest and juice, and vanilla.
- In a separate bowl, mix together the flour, cornmeal, baking powder, baking soda, and salt. Add this all at once to the wet ingredients. Stir just until combined.
- Scatter the blueberries into the bottom of your prepared pan and pour the batter over top. Bake for 50 to 60 minutes, or until the center is springy and a toothpick inserted into it comes out clean.
- Allow the cake to cool for 15 minutes in the pan and then release the sides and invert the cake onto a wire rack. Gently and carefully lift the base of the pan off the cake, being sure to leave the blueberries in place, and allow the cake to cool. Just before serving, give the cake a dusting of icing sugar or serve as is.
