WW Blueberry Upside-Down Cake

By nmallis

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

Details

Servings 4

Preparation

Step 1

Heat oven to 350 degrees F. 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.

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.

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.