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Blueberries are probably my favorite summer fruit.Â All my kids like them too, so we have them frequently in the summer.Â Often we just serve them by themselves as a side dish with dinner, but sometimes I like to use them for a special dessert, like this Blueberry Upside Down Cake.
This cake is one of my favorite that I have ever made, because the blueberries are caramelized and soak into to the cake, which is moist and delicious.Â I used a lot of blueberries in this cake, basically covering the entire bottom of the cake pan with berries so there was a thick layer of fruit on top when it was finished.
This cake was very rich and filling, and I will definitely be making it again soon!Â I modified this recipe from a Cranberry Upside Down Cake recipe from Cooking Light.Â I think it would work well with almost any fruit, as long as you adjust the sugar up or down depending on how sweet the fruit is!
- ⅓ c. brown sugar
- 2 T. butter
- 1½ c. blueberries
- 2 eggs, separated into whites and yolks
- ¾ c. sugar
- ½ c. butter
- 1 t. vanilla
- 1½ c. flour
- 2 t. baking powder
- ½ t. salt
- ½ c. milk
- Preheat oven to 350.
- To make the topping heat the brown sugar and 2 T. of butter in a small saucepan. Cook until the butter melts and sugar dissolves.
- Spray a 9" cake pan with cooking spray, and then pour the sugar and butter mixture into the pan to coat the bottom.
- Add the blueberries in a single layer on top of the sugar and butter mixture.
- Separate the egg whites and yolks. Beat the egg whites at high speed until stiff peaks form. Pour the egg whites out and set aside for later.
- Then cream the sugar and ½ c. butter until well blended. Add the egg yolks and beat well, and then mix in the vanilla.
- Combine the flour with the baking powder and salt and mix.
- Add the flour alternately to the batter with the milk.
- Fold the egg whites into the batter.
- Pour into the cake pan and spread evenly. The batter will be very thick, much thicker than a regular cake batter.
- Bake for 55-60 minutes until the center is cooked.
- Cool the cake in the pan for 15 minutes, then flip the cake upside down onto a serving platter, but leave the cake pan on top of the cake for another 5-10 minutes to let the blueberries soak in.