Upside-down Blueberry Cake
A classic cake full of flavor to serve with ice cream and a bit of maple syrup!
PREPARATION 20 MINUTES
COOKING 1 HOUR
TOTAL TIME 1 HOUR 20 MINUTES
Ingredients:
1/3 cup (85 mL) brown sugar
2 tablespoons of butter
1 and a half cups (375 mL) blueberries
2 eggs (separate the whites and yolks)
3/4 cup (190 ml) sugar
1/2 cup (125 mL) butter
1 teaspoon of vanilla extract
1 and a half cups (375 mL) flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup (125 mL) milk
Preparation:
Preheat the oven to 350 ° F (175 ° C).
To make the filling, combine the brown sugar and 2 tablespoons of butter in a small pot.
Cook until the butter is melted and the sugar has dissolved.
Spray a little oil in the bottom of a 9-inch cake pan, then spread the blueberry mixture in the bottom.
For the cake (Tip: do not over mix the ingredients if you want to have a light and soft cake)
Separate the egg whites and yolks.
Beat egg whites until peaks form. Put aside.
Combine the sugar and half a cup of butter.
Add the egg yolks. Continue to mix.
Add the vanilla and mix.
In a bowl, combine the flour, baking powder, and salt. Mix.
Add the flour mixture and the milk alternately in the creamy mixture. Mix.
Gently add the egg whites to the mixture.
Spread over the blueberries in the cake pan.
Bake for 55 to 60 minutes.
Let cool for 15 minutes.
Flip the cake onto a serving plate, but keep the pan on the cake for another 10 to 15 minutes before removing to allow the blueberries to soak.
Enjoy!
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