Blueberry Upside Down Cake
, Makes 10 servings
A buttery cake baked over a brown sugar and blueberry layer, then flipped so the fruit soaks in.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepSpray a 9" cake pan with cooking spray | ||||||
| 70 g brown sugar | Melt sugar & butter, coat pan | Layer blueberries in pan | Pour over berries, bake 350°F / 175°C, 55-60 min | Cool 15 min, flip, rest 5-10 min | ||
| 30 g butter (for the topping) | ||||||
| 220 g blueberries | ||||||
| 2 egg whites | Beat whites to stiff peaks | Fold in egg whites | ||||
| 150 g sugar | Cream sugar & butter | Beat in yolks & vanilla | Add flour alternately with milk | |||
| 115 g butter (for the batter) | ||||||
| 2 egg yolks | ||||||
| 1 teaspoon vanilla | ||||||
| 120 ml milk | ||||||
| 190 g flour | Mix flour, baking powder & salt | |||||
| 2 teaspoons baking powder | ||||||
| 1/2 teaspoon salt | ||||||
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