Blueberry Upside-Down Cake
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- Yield Serves 4
Ingredients
- 4 tablespoons butter, melted, plus more for souffle dish
- 1/3 cup plus 3 tablespoons light-brown sugar
- 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
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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.
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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.
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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.
I would like to try this recipe for guests. I do not have a 5 1/2 inch baking dish. Could I possibly double the "cake" ingredients and bake in a ceramic deep dish pie pan? Thanks for any help on this matter.
I always find that doubling the batter is necessary (but keep the butter as is). Substituting 2 bananas for the blueberries is a family favourite.
I also used frozen blueberries, and this did not alter the good result, in fact, I probably had more blueberries than if it had been fresh.
Very yummy! I didn't have a souffle pan. I baked this in bread stoneware and doubled the cake portion of the recipe. It came out wonderfully!
This cake is delicious and has become a family favorite. It is best when served immediately after it cools enough to eat...with a dollop of whipped cream on top. We have found that any leftover slice (which is rare!) is best when microwaved for 15 sec on high. Scrumptious dessert!...although it does look a bit messy when you invert it (so I don't do it in front of dinner guests!) Slice it, add whipped cream and then serve it - you'll be glad you did!
I love upside-down cakes and this one sounds scrumptious! Can't wait to try it. Maybe I will make two and substitute blackberries in one. Thanks for the recipe. Jan