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Blueberry Upside-Down Cake

User Rating 3 Star Rating (4 Reviews)

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Canned blueberries make this cake a snap to prepare any time of the year. Serve this scrumptious cake warm with a big scoop of 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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User Reviews

Reviews for this section have been closed.

 4 out of 5
yummy, but not pretty, Member hallieluann

This cake came out yummy, maybe a little too sweet, but not very pretty. I added the half cup of blueberry juice and then strained the rest into the sink which left me scrambling for 5 tbs of juice later. I felt like there was too much syrup in the bottom of the pan anyhow, so I scooped up 5 tbsp from there. this maybe why its too sweet. This just made my cake batter crumbly so I had to keep scooping syrup until I had a batter and not just crumbs. Not sure if this was my fault for subbing syrup for juice or a shortsightedness on the part of the recipe. I do agree with the other post that its better to prepare you egg whites ahead of time. I have a kitchen aid mixer so i had it running while I mixed the batter, but it would be a bear to do with a hand mixer. The whipped cream is very nice on it. I think the presentation needs tweeked too. Its just a black square of glossy bumps. I'd make it again if I had a can of blueberries that I needed to use, but I doubt if I'd make it otherwise.

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