Blueberry Upside-Down Cake
INGREDIENTS:
- 4 tablespoons butter, melted,
plus more for soufflé dish - 1/3 cup packed plus 3 tablespoons
light-brown sugar - 1 1/2 cups blueberries, picked over
and cleaned - 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
Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter 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.
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 egg. Whisk milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
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. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired.