Blueberry Upside-Down Skillet Cake

By MJH

Ingredients

• 1/4 cup butter, cubed
• 1 cup packed brown sugar
• 1/4 cup orange juice
• 1 cup fresh or frozen blueberries
• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup 2% milk
• 1/2 cup butter, melted
• 1/2 teaspoon almond extract
• Optional toppings: vanilla ice cream, whipped cream and toasted almonds

Details

Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 400°. In a 10-in. ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries.
In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries.
Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Top as desired. Yield: 8 servings.

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.