I had some blueberries that were starting to get a little mushy and figured it would be a great time to make this recipe for blueberry upside-down cake. My kids are so glad that I spend some time today baking since its’s been a bit of a lull having homemade treats in our house. These winter days being gray and blah are not good for being motivated to do anything but snuggling up with a book.
This cake is soft and slightly crumbly and topped with a fresh blueberries mixture with brown sugar. It’s slightly sweet and oh so good! You could easily swap out the blueberries for another berry or stone fruit.
1/3 cup brown sugar
2 Tbsp butter
1 1/2 cup blueberries
2 eggs, whites and yolks separated
3/4 cup sugar
1 stick unsalted butter, softened at room temperature
1 tsp vanilla
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
Preheat your oven to 350 degrees. In a small saucepan, melt the butter and brown sugar over low heat until the sugar is dissolves. Lightly spray a 9-inch round pan with non-stick cooking spray and pour the sugar/butter mixture into the bottom of the pan. Layer the blueberries on the bottom of the pan and set aside.
Whip the egg whites in a large bowl with a hand mixture until stiff peaks form. Transfer the egg whites to a bowl and set aside. In the same bowl, cream together the softened butter and sugar until light and fluffy. Add in the egg yolks and vanilla. In a separate bowl, mix together the flour, baking powder, and salt.
Mix in half of the dry ingredients into the batter and mix, then stir in half the milk. Repeat and stir until combined. Fold in the egg whites until just combined. Pour into the cake and spread evenly.
Bake for 55 to 60 minutes or until the cake is cooked through. Allow the cake to cool in the pan for 15 minutes and then flip the cake upside down on a serving platter. Leave the pan on the cake for another 5 to 10 minutes to allow the blueberries to soak in. Remove the pan and slice to serve.
Source: Upstate Ramblings
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