Blueberry Upside Down Cake

Name: Blueberry Upside Down Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 Cake, 6 serving(s)
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

Submitted by tlrichey

"Serve this blueberry cake with whipped topping or ice cream."

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Ready In:: 55mins
Ingredients:: 10
Yields:: 1 Cake
Serves:: 6

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

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.
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.