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Gluten-Free Blueberry Upside-Down Cake — finished gluten-free recipe
Olivia Hayes

Gluten-Free Blueberry Upside-Down Cake

Bake gluten-free blueberry upside-down cake with a jammy fruit crown and lemon crumb. Includes a solid cake pan and warm inversion guidance.
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Prep Time 15 minutes
Cook Time 50 minutes
Rest before inversion 15 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

Blueberry layer
  • Softened unsalted butter for greasing the pan and parchment
  • 50 g granulated sugar
  • 370 g fresh blueberries
Lemon cake
  • 150 g granulated sugar
  • Finely grated zest of 2 lemons
  • 70 g unsalted butter softened
  • 35 g neutral oil
  • 2 tsp vanilla extract
  • 3 large eggs room temperature
  • 180 g plain gluten-free flour blend
  • 50 g almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp xanthan gum; omit if already in the blend
  • 1/4 tsp salt
  • 75 g full-fat plain or Greek yogurt room temperature

Method
 

  1. Heat a conventional oven to 350°F / 180°C. Grease a solid 9-inch round cake pan, line its base with parchment and butter the parchment generously. Do not use a springform pan for this formulation.
  2. Spread the 50 g sugar across the base. Pack the blueberries tightly in one even layer over it.
  3. Rub lemon zest into the cake sugar. Beat in softened butter, oil and vanilla until lighter. Add eggs one at a time, mixing after each.
  4. Combine the gluten-free blend, almond flour, baking powder, xanthan and salt separately. Mix half into the butter mixture, then add yogurt, then the remaining dry mixture. Stir until smooth.
  5. Dollop batter over the berries and spread gently without moving the fruit. Bake 45–50 minutes, until golden and a tester comes out without raw cake batter. Shield with foil if the top colors too quickly.
  6. Rest in the pan about 15 minutes. Loosen the edge if necessary and carefully invert onto a serving plate while still warm. Remove parchment and serve warm or cooled.

Notes

Invert after about 15 minutes in the pan, while still warm; allow additional cooling before serving.
Keep covered in a cool, dry place for 2–3 days; refrigerate in a warm kitchen.
Contains: Almond, egg and milk.
Use the specified flour and binder amounts. Check packaged ingredient labels and avoid gluten cross-contact.