Blueberry Upside Down Cake

Blueberry Upside Down Cake
For topping:
2 1/2 tbsp. butter
1/3 cup light brown sugar
1 pint blueberries, washed
For Cake:
2 large eggs, separated
3/4 cup sugar
1/2 cup butter, softened to room temperature
1 tsp. vanilla
1 1/2 cups flour (gluten free cup for cup works perfectly)
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk

Preheat oven to 350 degrees. Put 2-1/2 tbsp butter in 9 inch round cake pan and melt in preheating oven. When butter is melted, remove from oven and swirl pan around so sides get coated or use a paper towel to carefully grease the sides of the pan. Next sprinkle brown sugar over butter in pan and gently stir. Put blueberries in pan.

Beat egg whites on high speed until stiff peaks form, set aside. In a large bowl cream together softened butter and sugar, then add egg yolks and vanilla; beat well. In another bowl stir together, flour, baking powder and salt. Add flour mixture to the butter alternately with the milk. Fold egg whites into batter. Pour into pan and spread over top of blueberries. Batter will be very thick. Bake for 45 minutes or until golden brown on top and knife inserted in center of cake comes out clean. Cool cake in pan for about 15 minutes, then flip cake onto large serving plate.
Enjoy and Happy Father’s Day!