Upside-down Blueberry Cake

Name: Upside-down Blueberry Cake
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 8
Cuisine: Italia
Ingredients: 600 g Fresh blueberries; 100 g Type 1 flour; 40 g Potato starch; 100 g Brown sugar; 125 g Whole blueberry yogurt; 3 units Eggs; 75 g Peanut oil; 9 g Baking powder; 1 unit Lemon (grated zest); to taste Powdered sugar

@di_bina_in_meglio

A cake with a completely purple interior thanks to the presence of many blueberries. Soft and delicious, it enchants from the first slice.

Difficulty: Easy

Cooking time: 50 minCooking: 50 min

Preparation time: 60 minPreparation: 60 min

Country: Italia

di_bina_in_meglio@di_bina_in_meglio

Ingredients

No. Servings

Fresh blueberries600g
Type 1 flour100g
Potato starch40g
Brown sugar100g
Whole blueberry yogurt125g
Eggs3unit
Peanut oil75g
Baking powder9g
Lemon (grated zest)1unit
Powdered sugarto taste

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 13
Beat the eggs with the sugar and lemon zest for a few minutes until they become light and frothy.
STEP 2 OF 13
Add the oil and yogurt and continue beating.
STEP 3 OF 13
Gradually incorporate the sifted flours with the baking powder, mix to obtain a smooth batter.
STEP 4 OF 13
Grease a 20/22cm diameter springform pan and line it with parchment paper.
STEP 5 OF 13
Grease the parchment paper as well.
STEP 6 OF 13
Sprinkle the bottom with 30g of sugar and arrange 300g of blueberries on it.
STEP 7 OF 13
Pour the batter inside and level it well.
STEP 8 OF 13
Bake in a preheated oven at 175 degrees for about 50 minutes.
STEP 9 OF 13
Meanwhile, cook the remaining blueberries in a pan with a little water and a tablespoon of powdered sugar until they soften, thickening the juice.
STEP 10 OF 13
Once cooked, let the cake cool slightly and remove it from the pan.
STEP 11 OF 13
Then flip it onto a serving plate and gently remove the parchment paper.
STEP 12 OF 13
Moisten the surface with the blueberry juice and place the freshly cooked blueberries on top.
STEP 13 OF 13
Sprinkle with a little powdered sugar and, if there are any left, fresh blueberries.

General Information

Storage notes

In the fridge in a cake container for up to 3 days

More information

This cake is suitable for breakfast, a snack, or even as a dessert to impress guests. It is recommended to serve it with a dusting of powdered sugar and some fresh blueberries at the time of consumption.

Origin

Italia, Liguria

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Preparation

STEP 1 OF 13

Beat the eggs with the sugar and lemon zest for a few minutes until they become light and frothy.

STEP 2 OF 13

Add the oil and yogurt and continue beating.

STEP 3 OF 13

Gradually incorporate the sifted flours with the baking powder, mix to obtain a smooth batter.

STEP 4 OF 13

Grease a 20/22cm diameter springform pan and line it with parchment paper.

STEP 5 OF 13

Grease the parchment paper as well.

STEP 6 OF 13

Sprinkle the bottom with 30g of sugar and arrange 300g of blueberries on it.

STEP 7 OF 13

Pour the batter inside and level it well.

STEP 8 OF 13

Bake in a preheated oven at 175 degrees for about 50 minutes.

STEP 9 OF 13

Meanwhile, cook the remaining blueberries in a pan with a little water and a tablespoon of powdered sugar until they soften, thickening the juice.

STEP 10 OF 13

Once cooked, let the cake cool slightly and remove it from the pan.

STEP 11 OF 13

Then flip it onto a serving plate and gently remove the parchment paper.

STEP 12 OF 13

Moisten the surface with the blueberry juice and place the freshly cooked blueberries on top.

STEP 13 OF 13

Sprinkle with a little powdered sugar and, if there are any left, fresh blueberries.