Blueberry Upside-Down Cake | Saveur
A thick, jammy layer of blueberries tops dense, buttery cake in this summer recipe from Robert and Cheri Ward of Blue Pearl Farms in McClellanville, South Carolina.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 12 tbsp. unsalted butter, softened
- 3⁄4 cup packed light brown sugar
- 2 cups blueberries
- 1 1⁄2 cups all-purpose flour
- 2 tsp. baking powder
- 1⁄4 tsp. kosher salt
- 1 cup granulated sugar
- 2 tsp. vanilla extract
- 2 large eggs, separated
- 1⁄2 cup whole milk
- 1⁄2 tsp. cream of tartar
- Whipped cream and freshly grated nutmeg, to garnish
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