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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Fluffy & perfect cake, that looks amazing even though it is so effort-less :0 Ingredients:
4 tablespoons butter, melted |
1/3 cup packed light brown sugar |
3 tablespoons light-brown sugar |
1 1/2 cups blueberries |
3/4 cup cake flour (not self-rising) |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 large egg |
1/4 cup milk, room temperature |
Directions:
1. Heat oven to 350°.
2. Butter a 1-quart 5 1/2-inch-diameter soufflé dish.
3. Pour 2 tablespoons melted butter into the soufflé dish.
4. Sprinkle 3 tablespoons brown sugar over butter.
5. Scatter 1 cup blueberries over sugar. Set aside.
6. In a medium bowl, whisk together flour, baking powder, and salt.
7. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and egg.
8. Whisk milk into the egg mixture.
9. Add flour mixture; whisk until batter is smooth.
10. Pour half the batter into soufflé dish.
11. Sprinkle remaining 1/2 cup blueberries over batter.
12. Spread remaining batter over blueberries.
13. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes.
14. Immediately unmold cake, inverting it onto a serving dish.
15. Serve warm with whipped cream if desired.
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