A blueberry upside-down cake to use up some blueberries I had left, and I must say it was a hit with everyone.
Spread the blueberries evenly in the bottom of the mold (here a silicone mold, but you can also use a cake pan lined with parchment paper) and sprinkle with 50 g of powdered sugar.
Preheat the oven to 180°C. Whip the softened butter and remaining sugar with the vanilla using an electric mixer for 8 to 10 minutes until the mixture becomes pale. You can also use a hand whisk. Add the eggs one at a time, then mix in the flour thoroughly. Using a spatula, incorporate the almond powder and yogurt (or buttermilk, I used yogurt), the baking powder, and baking soda.
Mix again until you obtain a well-homogeneous batter. Pour the mixture over the blueberries and bake for about 25 minutes. I baked for about 15 minutes and then placed a silicone mat on top, but you can use a sheet of parchment paper.
To finish, let it cool and remove it by turning it out.
0 servings
12
EN 
TH