Blueberry Upside-down Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 4 tablespoons butter, melted
• 1/3 cup packed light brown sugar
• 3 tablespoons light-brown sugar
• 1 1/2 cups blueberries
• 3/4 cup cake flour (not self-rising)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk, room temperature

Recipe

• 1 heat oven to 350°.
• 2 butter a 1-quart 5 1/2-inch-diameter soufflé dish.
• 3 pour 2 tablespoons melted butter into the soufflé dish.
• 4 sprinkle 3 tablespoons brown sugar over butter.
• 5 scatter 1 cup blueberries over sugar. set aside.
• 6 in a medium bowl, whisk together flour, baking powder, and salt.
• 7 in another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and egg.
• 8 whisk milk into the egg mixture.
• 9 add flour mixture; whisk until batter is smooth.
• 10 pour half the batter into soufflé dish.
• 11 sprinkle remaining 1/2 cup blueberries over batter.
• 12 spread remaining batter over blueberries.
• 13 bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes.
• 14 immediately unmold cake, inverting it onto a serving dish.
• 15 serve warm with whipped cream if desired.