Blueberry Upside-Down Cake

Blueberry Upside Down Cake
James Carrier / Getty Images
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 8 Servings
Ratings (4)

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. With the syrupy blueberry topping, it isn't the prettiest cake, but it is delicious.

What You'll Need

  • 2 tablespoons butter
  • 1 cup brown sugar (firmly packed)
  • 1 can/15 ounces blueberries (drained, reserve liquid)
  • 3 large eggs (separated)
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Garnish: sweetened whipped cream or whipped topping

How to Make It

  1. Heat the oven to 350 F (180 C/Gas 4).
  2. Grease a 9-inch square baking pan.
  3. Drain the juice from the blueberries into a cup.
  4. Measure 1/2 cup of the juice for the sauce and set the rest of the juice aside for the cake.
  5. In a saucepan, combine the butter, brown sugar, and the 1/2 cup of the blueberry juice; cook until sugar is dissolved.
  6. Cover bottom of the prepared baking pan with the drained blueberries and then pour the cooked syrup over them.
  1. In a medium bowl with an electric mixer, beat the egg whites until stiff peaks form; set aside.
  2. In a mixing bowl with an electric mixer, beat together the egg yolks, granulated sugar, and 5 tablespoons of the reserved blueberry liquid.
  3. Sift together the flour, baking powder, and salt; stir into the egg yolk mixture.
  4. Fold in the beaten egg whites until well incorporated.
  5. Pour the batter over the blueberries in baking dish.
  6. Bake the preheated oven for 45 minutes.
  7. Remove the cake from the oven; immediately run a spatula around edge of ​the pan and invert it onto a serving plate. Before lifting the pan off, let syrup drain onto the cake for a minute or two.
  8. Cut while still warm; top each serving with whipped cream, if desired.
Nutritional Guidelines (per serving)
Calories 353
Total Fat 8 g
Saturated Fat 3 g
Unsaturated Fat 3 g
Cholesterol 121 mg
Sodium 289 mg
Carbohydrates 68 g
Dietary Fiber 2 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)