Blueberry Upside Down Cake

Make this easy blueberry cake with fresh fruit in the summer! This blueberry dessert is quickly made and covered with caramel blueberries. Blueberry cook on the bottom of the baking sheet and then flip up the cake for a moist cake that is covered with a thick topping of delicious blueberries.

Blueberry Upside Down Cake - This blueberry dessert is a cake that is easy to make and covered with caramel blueberries. #cakes #baking #blueberry #dessertrecipes

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Blueberries may be my favorite summer fruit. All my children like it too, so we often have it in the summer. Often we only serve it ourselves as a side dish with dinner, but sometimes I like to use it for special desserts, like this Blueberry Cake.

This cake is one of my favorites I've made, because it caramel blueberries and seep into the cake, which is moist and delicious. I use a lot of blueberries in this cake, basically covering the entire bottom of the baking sheet with berries so that there is a thick layer of fruit on top when finished.

This cake is very rich and filling, and I will definitely make it again soon! I modified this recipe from Cooking Light's Upside Down Cake Cranberry recipe. I think it will work well with almost any fruit, provided you adjust the sugar up or down depending on how sweet the fruit is!

material

• 1/3 cup of brown sugar
• 2 tablespoons of butter
• 1 1/2 cups of blueberries
• 2 eggs, separated into white and egg yolks
• 3/4 cup of sugar
• 1/2 cup of butter
• 1 teaspoon of vanilla
• 1 1/2 cups of flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of milk

Instructions

Preheat oven to 350.

To make a topping, heat brown sugar and 2 T. butter in a small pan. Cook until the butter melts and the sugar dissolves.

Spray the baking pan 9 "with cooking spray, and then pour the sugar mixture and butter into the pan to coat the bottom.

Add blueberries in one layer over a mixture of sugar and butter.

Separate egg white and egg yolks. Beat the egg whites at high speed until a stiff peak is formed. Pour egg white and set aside for later.

Then sugar and 1/2 cream c. butter until evenly mixed. Add egg yolks and mix well, then mix vanilla.

Mix flour with baking powder and salt and stir.

Add flour alternately to the mixture with milk.

Fold the egg white into the mixture.

Pour into a baking sheet and spread evenly. The dough will be very thick, much thicker than the usual cookie dough.

Bake for 55-60 minutes until the center is cooked.

Cool the cake in the pan for 15 minutes, then turn the cake upside down on the serving plate, but leave the baking pan on the cake for 5-10 minutes to let the blueberries soak.

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