Ingredients:
4 tablespoons butter, melted
3 tablespoons light brown sugar
1/3 cup light brown sugar, packed
1 1/2 cups blueberries, wild Maine
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large eggs
1/4 cup milk, room temperature
Directions:
Heat oven to 350F. 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.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.