Blueberry Upside Down Cake Printer-friendly
Source: Martha Stewart Living
For a fluffy cake, it's important to use milk that's at room temperature - it keeps the butter from curdling.
2 tablespoons butter, melted, plus more for souffle dish
1/3 cup plus 3 tablespoons light brown sugar
1 1/2 cups blueberries, picked over
3/4 cups cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup milk, room temperature
1. Heat oven to 350. Butter 1-quart, 5 1/2 inch diameter souffle dish. Pour 2 tablespoons melted butter into the souffle 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. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and the egg. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
3. Pour half the batter into souffle 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. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired.