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:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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