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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
Ingredients: 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
Directions:
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.
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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