Blueberry Upside Down Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

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

Recipe

• 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.