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Blueberry Upside-Down Cake

  • 4servings

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter, melted, plus more for souffle dish

  2. 1/3 cup plus 3 tablespoons light-brown sugar

  3. 1 1/2 cups blueberries, picked over and cleaned

  4. 3/4 cup cake flour (not self-rising)

  5. 1 teaspoon baking powder

  6. 1/4 teaspoon salt

  7. 1 large egg

  8. 1/4 cup milk, room temperature

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees. 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.

  2. 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.

  3. 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 whipped cream if desired.

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