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.
- 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
- Heat the oven to 350 F (180 C/Gas 4).
- Grease a 9-inch square baking pan.
- Drain the juice from the blueberries into a cup.
- Measure 1/2 cup of the juice for the sauce and set the rest of the juice aside for the cake.
- In a saucepan, combine the butter, brown sugar, and the 1/2 cup of the blueberry juice; cook until sugar is dissolved.
- Cover bottom of the prepared baking pan with the drained blueberries and then pour the cooked syrup over them.
- In a medium bowl with an electric mixer, beat the egg whites until stiff peaks form; set aside.
- In a mixing bowl with an electric mixer, beat together the egg yolks, granulated sugar, and 5 tablespoons of the reserved blueberry liquid.
- Sift together the flour, baking powder, and salt; stir into the egg yolk mixture.
- Fold in the beaten egg whites until well incorporated.
- Pour the batter over the blueberries in baking dish.
- Bake the preheated oven for 45 minutes.
- 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.
- Cut while still warm; top each serving with whipped cream, if desired.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|