Blueberry Upside Down Cake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Serve this blueberry cake with whipped topping or ice cream. Ingredients:
2 tablespoons butter |
1 cup brown sugar, firmly packed |
1 (15 ounce) can blueberries, drained, reserve liquid |
3 egg yolks, beaten |
1 cup granulated sugar |
1 cup all-purpose flour |
1 teaspoon baking powder |
1 teaspoon salt |
3 egg whites, beaten until stiff peaks form |
sweetened whipped cream or whipped topping |
Directions:
1. In a saucepan, combine butter, brown sugar, and 1/2 cup of the juice from canned blueberries; cook until sugar is dissolved. Cover bottom of a buttered 9-inch square baking pan with the drained blueberries; pour cooked syrup over them.
2. In a mixing bowl, beat together the egg yolks, granulated sugar, and 5 more tablespoons of the blueberry liquid. Sift together the flour, baking powder, and salt; stir into the egg yolk mixture. Fold in egg whites. Pour batter over the blueberries in baking dish. Bake in a preheated 350° oven for 45 minutes. Remove cake from oven; immediately run spatula around edge of pan and invert onto a serving plate. Before lifting the pan off, let syrup drain onto the cake for a few minutes. Cut while still warm; top each serving with whipped cream, if desired.
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