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Blueberry Upside-Down Cake (Martha Stewart)

Author/Submitted by: Martha Stewart Living June 1999
Servings: 4
Categories: Berries / Cakes / Desserts / Fruits

4  tablespoons  butter, melted, plus more for souffle dish
1/3  cup  light brown sugar, plus 3 tablespoons
1 1/2  cups  blueberries, picked over and cleaned
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

1. Heat oven to 350F. 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.

For a fluffy cake, it's important to use milk that's at room temperature-it keeps the butter from curdling.

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