Ingredients
Scale
- 1/3 cup light brown sugar
- 2 tbsp butter
- 1 1/2 cups fresh blueberries
- 2 eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F and spray a 9-inch cake pan with non-stick cooking spray.
- Melt brown sugar and 2 tbsp butter in a small saucepan until syrupy. Pour into cake pan and spread evenly. Layer blueberries on top.
- Separate eggs. Beat egg whites to stiff peaks and set aside.
- Cream 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in egg yolks and vanilla.
- Mix flour, baking powder, and salt. Add dry ingredients to butter mixture, alternating with milk, mixing until just combined.
- Fold beaten egg whites into batter gently. Drop spoonfuls over blueberries and spread evenly.
- Bake 55–60 minutes until a toothpick inserted comes out clean. Cool in pan on a rack for 15 minutes.
- Run a knife around edges, invert onto a platter, leaving pan on top 5–10 minutes to soak juices. Remove pan and serve warm or at room temperature.
Notes
- Serve with whipped cream or vanilla ice cream. Cake can be stored in an airtight container at room temperature for 2 days or in the fridge for 5 days. Freeze cooled cake wrapped tightly for up to 3 months.
- Prep Time: 20-30 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American