Blueberry Upside Down Cake

I haven't bake some cake in a while. Buying a large package of blueberries made me creative. I only new pineapple upside down cakes until now. But that intrigued me. I left some of the sugar out of the recipe because here in Germany, we do not like our cakes too sweet.

Ingredients for a 24 cm round loose bottom dish:

300 g fresh blueberries, washed

1/3 cup of light brown sugar and 2 tbsp butter

2 eggs separated in yolks and egg white

1 /2 cup + 2 tbsp sugar

120 g butter

1 tsp vanilla extract, 2 tsp baking powder, 1/2 tsp salt

1/2 cup milk

Heat up the oven to 175C.

Use a lighter brown sugar to make the caramel. The original recipe asked for dark brown sugar. Melting that into a caramel is not so easy because it melts unevenly and some part already burns while the rest still needs to melt. I tossed that part in the trash after it cooled down and started with light brown sugar again. When it was melted, I added the 2 tbsp butter. 

Use some cake spray for the baking dish. Pour the caramel in. Now wash the blueberries, dry them a bit on kitchen paper and place them on top of the caramel. Do not use frozen or canned ones.

Make the batter and start with separating the eggs. Beat the egg whites to stiff peaks with a tiny pinch of salt. Set aside.

Cream butter and sugar together. Add egg yolks, vanilla extract and salt. Mix baking powder with flour. Add it in two parts with the milk to the mix. It is rather a thick batter.

Loosen it with the stiff egg white. First 1/3, then the rest. Pour it on top the blueberries.

Bake 50-55 min.

Take it out and let it sit 15 min. Turn it upside down on a plate. Let it rest 10 min.

Now unmold the dish.