Description
A gorgeous summer upside-down cake featuring a caramelized topping of sweet blueberries over a light, fluffy vanilla sponge.
Ingredients
Topping:
1/3 cup brown sugar
2 Tablespoon butter
1 1/2 cup blueberries
Cake:
2 eggs separated into whites and yolks
3/4 cup sugar
1/2 cup butter
1 teaspoon vanilla
1 1/2 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Instructions
1. Preheat oven to 350°F (175°C); grease an 8-inch round pan, pour in 2 tbsp melted butter, and sprinkle with brown sugar.
2. Arrange the blueberries evenly over the sugar layer, pressing down gently.
3. Whisk egg whites in a clean bowl until stiff peaks form; set aside.
4. Cream 1/2 cup butter and 3/4 cup sugar, then beat in egg yolks and vanilla.
5. Alternately mix flour, baking powder, and salt with milk into the creamed base; gently fold in egg whites.
6. Spread batter over berries and bake for 40 to 45 minutes; cool 10 minutes, then invert onto a plate.
Notes
Flip the cake exactly 10 minutes after baking so the caramel doesn’t stick. Whipping the egg whites separately is critical for a light, airy crumb.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 29g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 15g
- Protein: 4g