Blueberries are a particularly popular fruit for baking. The oven does not fade their color or completely destroy their texture and once processed they release the right juice, making them ideal candidates for appearing in sponge cakes, cakes, muffins or pancakes. They give everyone their freshness and humidity, as well as providing an acidic counterpoint that is always appreciated in desserts.
In today’s cake, adapted from a recipe by pastry chef Bryan Ford (@Artisan Bryan), blueberries take center stage. It is an upside-down cake, because during cooking the fruit is placed at the base of the mold and the cake mixture is poured on top. Then you turn and there are blueberries on top, showing off their irresistible color. The preparation, which couldn’t be simpler, won’t take much more than 15 or 20 minutes, while the rest of the work will take place in the oven. If you want to see how it’s done, watch the video above.
Ingredients
- 400 g of blueberries
- 125 g of flour
- 60 g of panela
- 2 tablespoons melted butter
- 1 teaspoon chemical booster (Royal yeast)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 100 g of sugar
- 1 large egg (L)
- 125 g of yogurt
- 60 ml of olive oil
- 1 lemon
Instructions
Heat the oven to 180 degrees.
Grease a round baking pan with a diameter of between 20 and 22 cm with melted butter.
Place the blueberries in the mold and sprinkle the panela on top.
Mix the flour, baking powder, baking soda and salt in a small bowl.
In another bowl, whisk the sugar, egg, yogurt, oil and lemon zest until the sugar has dissolved.
Mix both preparations with a spatula, just enough to obtain a homogeneous mixture. Don’t work too hard.
Pour the mixture over the blueberries in the mold. Roll it out lightly around the edges and place in the oven.
Cook for about 40 minutes. Remove from the oven and check if the cake is cooked by piercing the center with a toothpick: if it comes out clean from the dough, it is ready; if not, cook another five minutes.
Let the cake cool for 10 minutes. Separate the edge of the mold with a knife and invert the cake onto a plate. Wait a minute, tap the mold a few times to loosen it, and turn it out (see video).
Serve with additional lemon zest, Greek yogurt or whipped cream.
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