Upside Down Blueberry Cake

I love blueberries and always want to find new recipes to incorporate them in. This one turned out great. The dark color of the brown sugar gave it some substance, along with the fluffiness of the “cake flour”… I couldn’t ask for a better sunday coffee cake.

This is also great because you can mix the batter and pour it over the blueberries in a flash. Depending on the size of the blueberry this could turn out different, I used small ones. Bigger ones will allow more to pile on top and sink less into the batter. But either way, it tastes the same.

4 Tablespoons Butter, melted, divided into two parts

1/3 Cup Brown Sugar, and an additional 3 Tablesppons

1 1/2 Cups Blueberries

3/4 Cup Cake flour, or 3/4 Cup [subtract] 1 Tablespoon regular Flour

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 Large Egg

1/4 Cup Milk [I used soy, it was still good] Room Temp.

Cooking Spary/Oil

Heat Over to 350 Degrees.

Take 2 tablespoons of the melted butter and put in a greased souffle dish. Sprinkle 3 tablespoons of brown sugar on top. Add only 1 Cup of Blueberries on top. Don’t mix. Just let it sit.

Whisk together: 2 Tablespoons butter, 1/3 Cup brown sugar, and the egg. One combined, whisk in the milk.

To this wet mixture add the dry: flour,  baking powder and salt. And stir until it just comes together.

Pour half of the batter in the souffle dish, covering the blueberries, butter and brown sugar. Drop the rest of the blueberries in, and then cover everything with the other half of the batter.

Bake for 40-45  minutes or until a toothpick comes out dry. Without burning yourself, immediately unmold cake, turning it out onto a flat surface. Best served warm.


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