1. Heat oven to 350°. 2. Butter a 1-quart 5 1/2-inch-diameter soufflé dish. 3. Pour 2 tablespoons melted butter into the soufflé dish. 4. Sprinkle 3 tablespoons brown sugar over butter. 5. Scatter 1 cup blueberries over sugar. Set aside. 6. In a medium bowl, whisk together flour, baking powder, and salt. 7. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and egg. 8. Whisk milk into the egg mixture. 9. Add flour mixture; whisk until batter is smooth. 10. Pour half the batter into soufflé dish. 11. Sprinkle remaining 1/2 cup blueberries over batter. 12. Spread remaining batter over blueberries. 13. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. 14. Immediately unmold cake, inverting it onto a serving dish. 15. Serve warm with whipped cream if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
