Blueberry Upside-Down Cake
This blueberry upside-down cake, inspired by the famous American upside-down cake, is made with simple and healthy ingredients. Discover the perfect recipe for a healthy, light, and irresistible snack.
Servings: 10 porzioni
Ingredients
- 1/4 cup extra virgin olive oil extra virgin
- 1/2 cup whole cane sugar pressed
- 2 cups fresh blueberries
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup soft butter unsalted
- 1 teaspoon vanilla extract natural
- 1/2 cup plain whole yogurt unsweetened
Instructions
- Preheat the oven to 175°C.
- Grease the base of the cake pan with olive oil and sprinkle with brown sugar.
- Distribute the blueberries evenly over the sugar, pressing lightly.
- Sift the whole wheat flour with baking powder and salt into a bowl.
- In another bowl, beat the butter with the granulated sugar until the mixture is light and fluffy.
- Add the vanilla extract and yogurt, mixing well.
- Gradually incorporate the dry ingredients, mixing gently.
- Pour the batter over the blueberries, level with a spatula.
- Bake for 35–40 minutes, until the surface is golden and a toothpick inserted comes out clean.
- Let rest for 5 minutes, then flip onto a serving plate.
- Allow to cool before serving or enjoy warm.