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Blueberry Upside-Down Cake
Ingredients
  • 3 large eggs
  • 187 grams low-fat yogurt or skyr
  • 165 grams granulated sugar ¾ cup
  • 63 grams dark brown sugar ½ cup
  • 150 grams olive oil ¾ cup
  • 210 grams all-purpose flour 1 ½ cups
  • 1 ½ teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon freshly grated ginger
  • subheading: FOR THE BLUEBERRIES:
  • 350 grams frozen blueberries 3 cups
  • 50 grams granulated sugar ¼ cup
  • 1 teaspoons lemon zest plus more for topping the cake
  • 2 tablespoons freshly squeezed lemon juice about ½ lemon
  • 1 teaspoon freshly grated ginger
  • subheading: FOR THE GINGER SUGAR:
  • 50 grams turbinado sugar ¼ cup
  • 1 teaspoon freshly grated ginger
Steps
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