Blueberry Oatmeal Cake
Submitted by wezza
A lighter blueberry upside-down cake made with egg whites, oatmeal, and a whisper of cardamom. The berries bake on the bottom and become a glossy topping when you flip it out.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minThis is not your typical blueberry cake, and that’s a very good thing.
The berries go into the pan first, get a shower of sugar, and then the cake batter goes on top. After baking, you flip the whole thing out so those glossy, caramelized blueberries are front and center.
The batter itself is surprisingly light. Egg whites (no yolks), fat-free mayonnaise for moisture, and a touch of oatmeal for texture. But the real surprise is the spice blend: lemon zest, nutmeg, and a pinch of cardamom that gives the whole thing an unexpectedly sophisticated edge.
It’s the kind of cake that makes people ask, “What’s that flavor I can’t quite place?"
Pro Tips
- Line the bottom of the pan with wax paper and don’t skip this step. It’s what lets you flip the cake out cleanly without leaving half the berries stuck to the pan.
- Beat the egg whites with the corn syrup and sugar until genuinely light and fluffy. This is where the cake gets its lift since there’s no butter or oil doing the heavy work.
- Let the cake rest for exactly 5 minutes before inverting. Too soon and it falls apart; too long and the berries cement themselves to the pan.
Ingredients
Directions
Spray bottom and sides of 9” layer cake pan. Line bottom with wax paper.
In sm. bowl, combine blueberries and 2 tablespoon of sugar.
Spoon into pan. In large bowl, mix corn syrup and remaining sugar.
Add egg whites or egg replacer; beat until light and fluffy.
Combine dry ingredients and lemon rind. Stir into egg mixture, alternating with mayonnaise.
Carefully spoon over berries in pan.
Bake in a 350 deg. F. oven for 30 to 45 min or until top springs back when touched.
Remove from oven; let stand 5 min. Loosen sides with metal spatula.
Invert on cooling rack and remove wax paper.
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