Pioneer Woman Blueberry Upside Down Cake

Pioneer Woman blueberry upside down cake is an easy summer dessert made with fresh blueberries, lemon zest and Greek yogurt, ready in 1 hour 10 minutes. This old-fashioned fruit cake with lemon whipped cream fits Father's Day, Fourth of July picnics, backyard cookouts and summer potlucks.

Let the cake cool in the pan for exactly 10 minutes before you flip it onto the platter, so the jammy blueberries release cleanly. Wait too long and the sugar sets like glue, leaving half your topping stuck in the pan.

Tossing the blueberries with lemon juice, sugar and salt before they go in the pan makes a juicy, tangy layer that doesn't taste flat. Greek yogurt in the batter keeps the crumb tender and moist, while the lemon whipped cream on top adds a cool, bright finish.

Pioneer Woman Blueberry Upside Down Cake

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

580

kcal

A tender, buttery yogurt cake bakes over a layer of jammy lemon-sugared blueberries, then gets flipped so the fruit ends up on top. Once it cools, a cloud of lemon whipped cream goes over everything.

Ingredients

• Cooking spray
  

• 2 1/2 c. blueberries
  

• 1/4 c. granulated sugar
  

• 2 tbsp. lemon juice
  

• 1/8 tsp. kosher salt
  

• 1 1/2 c. all-purpose flour
  

• 1 1/2 tsp. baking powder
  

• 1/2 tsp. baking soda
  

• 1/2 tsp. kosher salt
  

• 1 stick salted butter, at room temperature
  

• 3/4 c. granulated sugar
  

• 1 1/2 tsp. finely grated lemon zest
  

• 2 large eggs
  

• 1 tsp. vanilla extract
  

• 1/2 c. plain greek yogurt
  

• 1 1/2 c. cold heavy cream
  

• 1 c. powdered sugar
  

• 1 tbsp. finely grated lemon zest
  

• 1/4 tsp. kosher salt
  

Directions

• Prep the pan: Preheat the oven to 350°F, then spray the bottom and sides of a 9-inch round cake pan with cooking spray. That keeps the blueberry layer from sticking when you flip the cake later.
• Make the topping: Combine 2 1/2 cups blueberries, 1/4 cup granulated sugar, 2 tablespoons lemon juice and 1/8 teaspoon kosher salt in a large bowl. Scrape it into the prepared pan and spread it into an even layer.
• Mix the dry ingredients: Whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt in a medium bowl. Set it aside while you make the batter.
• Cream the butter: Beat 1 stick room temperature salted butter, 3/4 cup granulated sugar and 1 1/2 teaspoons finely grated lemon zest in a large bowl. Use a mixer on medium-high speed for about 3 minutes, until it looks light and fluffy.
• Add the eggs: Add the 2 large eggs one at a time, beating well after each addition. Then beat in 1 teaspoon vanilla extract.
• Finish the batter: With the mixer on low speed, beat in the flour mixture, alternating with 1/2 cup plain Greek yogurt. Stop as soon as the batter is just combined so the cake stays tender.
• Fill the pan: Dollop the batter evenly over the blueberry mixture, then spread it to the edges with an offset spatula. Go gently so you don't drag the berries around.
• Bake the cake: Bake for 30 to 35 minutes, until the cake is puffed and golden and a toothpick in the center comes out clean. Then cool it in the pan on a rack for 10 minutes.
• Flip and cool: Invert the cake onto a platter while it's still warm. Let it cool completely so the whipped cream won't melt.
• Whip the cream: Beat 1 1/2 cups cold heavy cream, 1 cup powdered sugar, 1 tablespoon finely grated lemon zest and 1/4 teaspoon kosher salt in a large bowl. Use a mixer on high speed for about 4 minutes until stiff peaks form, then spread it over the cooled cake.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid 5-speed hand mixer, Wilton 9-inch angled spatula, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries for this upside down cake?

Yes, but don't thaw them first, because thawed berries bleed and turn the topping watery. Toss them straight from the freezer with the sugar and lemon juice, and expect to add a few extra minutes to the bake time.

How do I store leftover blueberry upside down cake?

Cover it loosely and keep it in the fridge, especially once it has the whipped cream on top. It's best within 2 days, since the blueberry layer gets softer the longer it sits.

Can I bake the cake ahead and add the cream later?

Yes, bake and flip the cake a few hours ahead and leave it at room temperature. Whip the cream just before serving so it stays fluffy and holds its peaks.

What if I don't have a 9-inch round cake pan?

An oven-safe 9-inch cast iron skillet works well because it holds heat evenly. Spray it generously, and check the cake a couple of minutes early since a metal skillet can brown the edges faster.

Why did my blueberry topping stick to the pan?

Most often the cake cooled too long before flipping, which let the sugary juices harden. Run a knife around the edge and invert it while it's still warm, and spray the pan well at the start.