Einkorn Blueberry Upside Down Cake
Recipes
Blueberry Upside Down Cake with Einkorn Flour
Ingredients
- 1 ½ cup (180 g) All-Purpose Einkorn Flour or 1 cup (96 g) Einkorn Wheat Berries ground to whole wheat flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- zest from 1/2 lemon
- 8 tablespoons (113 g) unsalted butter, at room temperature, plus more for greasing the pan
- ¾ cup (150 g) sugar, plus 2 tablespoons (30g ) for dusting
- 2 large eggs
- ½ cup (122 g) whole milk yogurt
- 1 cup (120 g) fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F. Butter an 8-inch square pan. Cut a piece of parchment paper 7-inches wide and place in the pan, creasing at the bottom of the pan and allowing the rest to hang over the edges. Lightly butter the parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a bowl of a standing mixer fitted with the paddle attachment, cream the butter on medium-low speed for 2 to 3 minutes. Add ¾ cup (150 g) of sugar and mix on medium-low for 1 minute, until the butter is whipped. Add the eggs and lemon zest and mix until just combined, scraping down the sides and the bottom of the bowl. Detach the bowl from the mixer.
- Fold half of the flour mixture into the egg mixtures. Fold in half of the yogurt, then add the remaining flour and finish with the yogurt until just combined.
- Transfer the batter to the baking pan. Add the blueberries on top, then dust the top with the remaining 2 tablespoons of sugar.
- Bake for 37 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool in the pan on a rack for 15 minutes, then invert the cake on a serving dish. Carefully remove the parchment paper and serve.
- Store in a sealed container at room temperature for up to 2 days.
Great recipe. I am a vegetarian and do not eat eggs. What can I substitute eggs with for this recipe?
Your recipes are so messed up that i won't bother visiting your site anymore.
On another note I have celiac and so far I’m not reacting. I see my doctor in February and she will test me to see if I’m silently reacting. Finger crossed. Regardless of my results my family will be on einkorn moving forward for the nutritional benefits and less gluten!
Thank you for all your hard work in providing us an alternative to modern wheat!!
Every recipe that we have tried from your recipe book and from this website have been delicious. Thank you for your time in creating all of the Einkorn Recipes.