I love summer blueberries, we mostly eat them raw or in a crumble (check out my blueberry crumble recipe here: http://www.maiamingdesigns.com/single-post/2017/11/07/Blueberry-Apple-Crumble)

My Saveur magazine subscription bombards me with recipe suggestions daily, but every once and a while there is one that sounds irresistible, like this one! Though next time I make this, I will use a bit less sugar, I prefer fruit desserts that a bit tart.

Enjoying this cake with tea and whipped cream…a bit decadent, but why not?

Check out our teapot designs at: https://etsy.me/2wdV52t

Ingredients

12 tbsp. unsalted butter, softened

3⁄4 cup packed light brown sugar (or less)

2 cups blueberries

1 1⁄2 cups all-purpose flour

2 tsp. baking powder

1⁄4 tsp. kosher salt

1 cup granulated sugar (or less)

2 tsp. vanilla extract

2 large eggs, separated

1⁄2 cup whole milk

1⁄2 tsp. cream of tartar

Whipped cream for serving

Instructions

Heat oven to 350°.

In a small saucepan, melt 4 tablespoons of the butter over medium heat.

Stir in the brown sugar and cook until molten and partially dissolved.

Pour the sugar into a 10-inch (25 cm) round cake pan, and then add the blueberries, spreading them evenly across the pan.

In a medium bowl, whisk the flour with the baking powder and salt.

In a large bowl, beat the remaining 8 tablespoons of butter and the granulated sugar with a handheld mixer on medium-high speed until pale and fluffy.

Add the vanilla and egg yolks, and beat until evenly combined.

Add the dry ingredients followed by the milk and beat on low speed until a smooth batter forms.

In a clean bowl, beat the egg whites and cream of tartar with a handheld mixer on medium-high speed until they form stiff peaks.

Using a large rubber spatula, fold the egg whites into the cake batter until just combined, and then spread the batter over the blueberries in the pan, smoothing the top.

Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Transfer the cake to a rack and let cool for 5 minutes.

Place a serving platter over the pan and flip it upside-down.

Let the pan sit upside down on the platter for 5 minutes, and then remove the pan. Let the cake cool completely on the platter.

Spoon whipped cream over the cake before serving.

Moist, gooey and delicious.

My cake pan is wider than the suggested size in original recipe (10″ rather than 9″), so my cake turned out wider and thinner than Saveur’s. It also cooked in 40 minutes rather than an hour. I think this recipe is fairly flexible. Here is a link to Saveur’s: https://bit.ly/2yW3Zsd

A really nice cake to serve with afternoon tea!

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