Blueberry Upside-Down Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another wonderful use of blueberries. Can use either fresh or frozen. Wild Maine blueberries are the best for this. Ingredients:
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 |
Directions:
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.
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