Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and spray a 9-inch round cake pan with cooking spray.
- In a small saucepan, combine brown sugar and 2 tablespoons of butter over medium heat until melted and syrupy.
- Pour the caramel mixture into the prepared pan and arrange blueberries in a single layer on top.
- Beat egg whites in a clean, dry bowl until stiff peaks form. Set aside.
- Cream the softened butter and granulated sugar together until fluffy, then add egg yolks and vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk until just combined.
- Gently fold the whipped egg whites into the batter until just incorporated.
- Pour the batter over the blueberries in the pan and spread gently. Bake for 55-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then flip onto a serving platter and leave the pan on for an additional 5-10 minutes before removing.
Nutrition
Calories: 180kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 45mgSodium: 145mgPotassium: 100mgFiber: 1gSugar: 16gVitamin A: 4IUVitamin C: 5mgCalcium: 3mgIron: 4mg
Notes
You can use fresh or frozen blueberries. If using frozen, do not thaw them. For a lighter cake, ensure egg whites are whipped until stiff peaks form. If you prefer a denser cake, you can skip the egg separation and use 2 whole eggs. Store leftovers wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. This cake can be served with whipped cream or vanilla ice cream for an extra treat!
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