Blueberry Upside-Down Yogurt Cake

Submitted by: Catherine Bonney-Berzins
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

Blueberry layer:
2 cups fresh or frozen blueberries
1/2 cup white sugar
1 tsp lemon zest
1 1/3 cups cake and pastry flour
3/4 cup white sugar
1 tbsp baking powder
1/4 cup soft margarine
1 1/4 cups plain yogurt
1/4 tsp almond extract
1 large egg
1 tbsp white sugar combined with 1/8 tsp freshly grated nutmeg
Blueberry layer:<br />
Combine berries, sugar and lemon zest. Place 9-inch cake pan, sprayed with cooking oil.<br />
<br />
Sift together dry ingredients. Stir in margarine until crumbly. Beat together egg, yogurt and extract, and stir into dry mixture just until combined. Spread over blueberry mixture in pan. Sprinkle with sugar and nutmeg mixture. Bake in convection 325 degree oven 40 minutes, or regular 350 degree oven 45 to 50 minutes, until skewer inserted comes out clean. Serve with sweetened whipped cream or vanilla ice cream.

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