Blueberry Upside-Down Cake - butter

Method

• Heat oven to 350.
• Butter a 1-quart 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 egg.
• Whisk 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 vanilla ice cream if desired.