Blueberry Upside Down Yougurt Cake Recipe

Name: Blueberry Upside Down Yougurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients for the Cake; 2 cups All purpose flour; 1 cup Brown Sugar; 1 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 3/4 cup Plain Yougurt; 1 teaspoon Salt; 1/2 cup Vegetable Oil; 2 Eggs; 1 teaspoon Lemon Zest; 2 teaspoons Juice of Lemon; 1 teaspoon Vanilla Essence; 1/4 cup Cold Milk; 25 grams Blue berries; Ingredients for Blueberry top (actually down side of cake); 2 ounces Ubsalted butter at room temerature; 8 ounces Blueberry Fresh (thawed if frozen); 1/2 cup Brown Sugar; 1 tablespoon Cornflour

Servings: persons

Ingredients for the Cake
2 cups All purpose flour
1 cup Brown Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
3/4 cup Plain Yougurt
1 teaspoon Salt
1/2 cup Vegetable Oil
2 Eggs
1 teaspoon Lemon Zest
2 teaspoons Juice of Lemon
1 teaspoon Vanilla Essence
1/4 cup Cold Milk
25 grams Blue berries
Ingredients for Blueberry top (actually down side of cake)
2 ounces Ubsalted butter at room temerature
8 ounces Blueberry Fresh (thawed if frozen)
1/2 cup Brown Sugar
1 tablespoon Cornflour

1
Mix all the ingredients - All purpose flour, sugar, baking power, baking soda, yogurt, salt, vegetable oil, eggs, lemon zest, lemon juice, vanilla essence, blueberries and milk together
2
If you feel the consistency is not like a regular cake mixture add some more dash of cold milk and mix well to combine
3
To make blueberry mix - combine in pan butter, blue berry, sugar and cornflour
4
On slow heat (40seconds - 1 min) mix them lightly such that butter is melted and is absorbed by sugar and cornflour thereby coating blueberries
5
Line a 8 inch pan with aluminum foil or parchment paper
6
Pour your mix of butter, sugar, blueberries and cornflour in cake pan and spread all over to form a firm base
7
On top of it pour your cake batter
8
Preheat you oven or microwave to 190 degrees centigrade
9
Bake for 40-50 minutes or till tooth pick in the center comes clean
10
Let it rest for 10 minutes before you turn upside down and take it out on cake stand

1031

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Ingredients for the Cake, 2 cups All purpose flour, 1 cup Brown Sugar, 1 teaspoon Baking Powder, and more.

Yes, Blueberry Upside Down Yougurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Upside Down Yougurt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions