Blueberry Upside-Down Cake

Another wonderful use of blueberries. Can use either fresh or frozen. Wild Maine blueberries are the best for this.

• Ready In: 1 hr
• Serves: 6

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.