Easy Upside Down Berry Cake Recipe with Frozen Berries

1 hr 20 min8

A tender, moist upside-down cake made with Greek yogurt and lemon, topped with a glossy layer of baked frozen berries.

Adjust▾

🌐Translate

⋯

prepPreheat oven to 350°F / 175°C
prepGrease an 8-inch / 20 cm round cake pan and line only the bottom with parchment paper
130 g sugar	Rub sugar & lemon zest together	Beat in eggs until pale	Mix in yogurt, butter & vanilla	Add baking powder & salt, fold in flour	Gently fold in frozen berries	Bake 350°F / 175°C, 55–65 min until golden	Cool in pan 20–25 min, invert & dust
zest of 1 lemon
3 large eggs
240 g plain Greek yogurt
55 g unsalted butter, melted
1 teaspoon vanilla extract
1/2 tablespoon baking powder
pinch of salt
240 g all-purpose flour
150 g frozen berries (blueberry, raspberry, blackberries)
300 g frozen berries (blueberries, raspberries, blackberries)	Toss berries with sugar, cornstarch & zest	Spread berry layer in pan, spoon batter over
50 g sugar
1 tablespoon cornstarch
zest of 1 lemon

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.