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Blueberry Upside-Down Cake

User Rating3.0 out of 5 (3 Reviews)  Write a Review

By , About.com Guide

Serve this blueberry cake with whipped topping or ice cream.

Ingredients:

  • 2 tablespoons butter
  • 1 cup brown sugar, firmly packed
  • 1 can (15 ounces) 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

Preparation:

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.

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1 out of 5 1 out of 5
Terrible!December 11, 2008By katrinaaaa
"I was looking for a recipe to use a can of blueberries; the other reviews seemed to esteem the cake reasonably so i thought Id give it a try. what a mistake that was! it ended up being a mushy slab of ... cake? i believe I followed the recipe exactly, so im not sure how its meant to be appetising. the sponge is fine, bt then the syrup poured over it, drenches the sponge to make it into some kind of pudding. Not very nice at all !"
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