Blueberry Upside Down Cake

Blueberries are probably my favorite summer fruit.  All my kids like them too, so we have them frequently in the summer.  Often we just serve them by themselves as a side dish with dinner, but sometimes I like to use them for a special dessert, like this Blueberry Upside Down Cake.

This cake is one of my favorite that I have ever made, because the blueberries are caramelized and soak into to the cake, which is moist and delicious.  I used a lot of blueberries in this cake, basically covering the entire bottom of the cake pan with berries so there was a thick layer of fruit on top when it was finished.

Ingredients

• 1/3 cup brown sugar
• 2 Tablespoon butter
• 1 1/2 cup blueberries
• 2 eggs, separated into whites and yolks
• 3/4 cup sugar
• 1/2 cup butter
• 1 teaspoon vanilla
• 1 1/2 cup flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

Instructions

1. Preheat oven to 350.
2. To make the topping heat the brown sugar and 2 T. of butter in a small saucepan. Cook until the butter melts and sugar dissolves.
3. Spray a 9" cake pan with cooking spray, and then pour the sugar and butter mixture into the pan to coat the bottom.
4. Add the blueberries in a single layer on top of the sugar and butter mixture.
5. Separate the egg whites and yolks. Beat the egg whites at high speed until stiff peaks form. Pour the egg whites out and set aside for later.

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