Upside-down blueberry cake

Directions

• Heat the oven to 180 degrees.
• Heat the sugar and butter in a small bowl, stir until they melt.
• Line the cake mold with baking paper, then pour the sugar and butter mixture into it and coat the bottom with it.
• Add the blueberries in a single layer on top of the sugar and butter mixture.
• Separate the whites and yolks. Beat the egg whites firmly. Postpone for later. In another bowl, mix sugar and butter and add egg yolks. Beat well, then mix in the vanilla.
• In a new bowl, mix the flour with baking powder and salt. Stir the flour mixture into the yolk mixture alternately with the milk. And so until the end, until you run out of flour and milk.
• Take the egg whites and add them to the flour, milk and egg yolk mixture.
• Pour the resulting mixture into the cake mold and spread evenly. The batter will be very thick, much thicker than regular cookie dough.
• Bake for 55 to 60 minutes.
• Leave the cake to cool in the mold for 15 minutes, then turn it upside down onto a serving tray. Do not move the mold for at least another 15 minutes – because the warm cake could fall apart.