Blueberry Upside-Down Cake

1. 1

   Heat oven to 350.

2. 2

   Butter a 1-quart souffle dish.

3. 3

   Pour 2 tablespoons melted butter into the souffle dish.

4. 4

   Sprinkle 3 tablespoons brown sugar over butter.

5. 5

   Scatter 1 cup blueberries over sugar.

6. 6

   Set aside.

7. 7

   In a medium bowl, whisk together flour, baking powder, and salt.

8. 8

   In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and egg.

9. 9

   Whisk milk into the egg mixture.

10. 10

    Add flour mixture; whisk until batter is smooth.

11. 11

    Pour half the batter into souffle dish.

12. 12

    Sprinkle remaining 1/2 cup blueberries over batter.

13. 13

    Spread remaining batter over blueberries.

14. 14

    Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes.

15. 15

    Immediately unmold cake, inverting it onto a serving dish.

16. 16

    Serve warm with vanilla ice cream if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.