Blueberry Upside Down Cake

Serve this blueberry cake with whipped topping or ice cream.

• Ready In: 55 mins
• Serves: 6
• Yields: 1 Cake

Ingredients

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

Directions

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.