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Upside Down: Blueberry Upside Down Cake 2

Source of Recipe

www.idunno4recipes.com


List of Ingredients

4 tablespoons butter, melted
1/3 cup + 3 tbl. light brown sugar
1 1/2 cups fresh blueberries
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup milk, room temp


Recipe

Heat oven to 350ºF. Butter a 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. 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. 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 freshly whipped cream.