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UPSIDE-DOWN BLUEBERRY CAKE

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Ingredients

  • 2 TBSP. MELTED BUTTER
  • 3 TBSP. PACKED BROWN SUGAR
  • 2 CUPS BLUEBERRIES
  • 1 1/2 CUPS CAKE & PASTRY FLOUR
  • 2 TSP. BAKING POWDER
  • 1/2 TSP. SALT
  • 1/4 CUP MELTED BUTTER
  • 2/3 CUP PACKED BROWN SUGAR
  • 2 EGGS
  • 1/2 CUP 2% MILK - AT ROOM TEMPERATURE

Details

Preparation

Step 1

1. PREHEAT OVER TO 350 DEGREES
2. SPRAY 7"SOUFFLE DISH WITH COOKING SPRAY. SPREAD 2 TBSP. OF MELTED BUTTER OVER BOTTOM, THEN SPRINKLE WITH 3 TBSP. BROWN SUGAR AND 1/2 OF BLUEBERRIES. SET ASIDE.
3. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT. IN ANOTHER BOWL, WHISK TOGETHER 1/4 CUP MELTED BUTTER, 2/3 CUP BROWN SUGAR AND EGGS, ADD MILK AND WHISK UNTIL SMOOTH. ADD FLOUR MIXTURE, GENTLY WHISK JUST UNTIL COMBINED. POUR 1/2 OF BATTER INTO PREPARED DISH. SPRINKLY WITH REMAINING BLUEBERRIES AND COVER WITH REST OF BATTER.
4. BAKE IN CENTRE OF OVERN FOR 40 TO 45 MINUTES OR UNTIL SKEWER INSERTED IN CENTRE COMES OUT CLEAN. COOL FOR 5 MINUTES.
5. CAREFULLY INVERT ONTO SERVING PLATE. LET COOL FOR 45 MINUTES. SERVE WARM OR AT ROOM TEMPERATURE, CUSTED WITH ICING SUGAR IF DESIRED.

MAKES 8 SERVINGS.

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