This Blueberry Upside-Down Cake is adapted from a community cookbook and is surprisingly easy to prepare. Made in a skillet for crisp, caramelized edges, it features a sweet blueberry topping over a tender cake, perfect served warm.
Preheat oven to 350°F. Spray a small skillet or round cake pan. Pour 2 tablespoons of the melted butter into the dish. Sprinkle 3 tablespoons of the brown sugar over the butter. Scatter the blueberries over the butter and brown sugar layer.
In one bowl, whisk together the flour, baking powder, and salt.
In another bowl, whisk the remaining 2 tablespoons butter, 1/3 cup sugar, and the egg.
Whisk the milk into the egg mixture.
Combine the wet and dry ingredients, mixing until just combined.
Pour the batter over the blueberries in the skillet/pan.
Bake the cake for 45 minutes. Immediately invert (unfold) the cake onto a serving plate when you take it out of the oven. Serve warm.
