Blueberry Upside-Down Cake

2 Tbsp. butter
1 cup brown sugar, packed
15-oz. can blueberries (drain and reserve liquid)
3 egg yolks, beaten
1 cup sugar
1 cup flour, sifted
1 tsp. baking powder
1 tsp. salt
3 egg whites, beaten
whipped cream, sweetened

Combine butter, brown sugar and 1/2 cup reserved liquid from blueberries; cook until sugar is dissolved. Cover bottom of 10-inch baking dish with drained blueberries; pour the cooked syrup over them. To make the batter; beat together egg yolks, white sugar and 5 more tablespoons blueberry liquid. Sift flour, baking powder, salt and add to egg-yolk mixture. Fold in egg whites. Pour over blueberries in baking dish, and bake at 350 degrees for 45 minutes. Serve upside down with whipped cream.