Total Time
Prep 10 mins
Cook 45 mins

Serve this blueberry cake with whipped topping or ice cream.

Ingredients Nutrition


  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.