My 100% antioxidant Cake

Until I moved to the States I never had Blueberries before. In France, w have similar berries called Myrtilles this is a wild berry, same color, but smaller. I think in Canada they call Bluberries Bleuets I think this is a cute name. So when I moved here I could not understand why Bluberries were  so popular and available at any NYC Grocery Store and food Market.

Almost warm with the sun when you pick them up

Scary scarecrow with no Face?

My friends’ kids

Then one time, I asked my American friend and she told me that  it was the healthiest fruit you can get,  full of antioxidants. At this time I had no idea what antioxidant mean, my English was not good and in no way I would pronounce this word again. Yes later, I am not sure my prononciation is better but Blueberries are now in my family’s diet.
We live only 10 minutes away from Temecula Vineyards, Farms, Barns, and the Temecula Berry Co. This place is in the midle of no where, the scenic place is beautiful and peaceful. Those lines of bluberries bushes are green and endless. I went with my kids and friends to pick up our own Bluberries. They were sweet, plum, good size. I ending up eating a lot while picking them up. My kids were better than me they did not taste them! At the end we paid $5 a pint which is a good price for the qualitie of these Bluberries. My friends said then will make the usual  ( boring) Bluberries Muffins or pancakes. I wanted to try something different of course. I love Pineaple Upside-down cake I thought it would be nice to to the same cake with my Bluberries.
So for Father’s Day I made this fabulous and delicious cake , so easy and so yummy!

My Blueberry Upside-Down Cake

1/2 cup unsalted butter
1/4 cup light brown sugar
3/4 pound blueberries
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 yolks
1 teaspoon plus a few drops vanilla
1/2 cup milk
2 egg whites
1/4 teaspoon cream of tartar
1 cup heavy cream
1 tablespoon confectioners sugar

Butter a 9-inch cake pan. Melt the 4 tablespoons of the butter and brown sugar in the bottom of the cake pan. Place the blueberries in the cake pan on top of the melted butter and sugar.

Preheat oven to 350°F. Mix the flour, baking powder and salt together. Cream the remaining 1/4 cup butter and sugar together in a bowl. Add the yolks to the creamed mixture, one at a time, beating well after each addition. Add 1 teaspoon of the vanilla. Mix well. Add the milk alternately with the dry ingredients to the above batter, folding well after each addition. Beat the egg whites to soft peaks. Add the cream of tartar and continue to beat until the peaks hold their shape. Fold the whites into the cake batter. Spread the batter over the fruit and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.

Remove from the oven and run a small knife around the edges of the cake. Let cook 15 minutes. Invert the cake onto a serving platter and let it sit another 5 minutes with the pan on the top. Remove the pan.

Eggs white give a lot or lightness in you cakes, try to beat white eggs in any recipes ( even in your mayonaise) you will cook and bake light things!

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