Blueberry Upside-down Cake

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

Ingredients

• Servings: 6
• 4 tablespoons butter, melted
• 3 tablespoons light brown sugar
• 1/3 cup light brown sugar, packed
• 1 1/2 cups blueberries, wild maine
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk, room temperature

Recipe

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