Ingredients
Scale
- ½ stick butter, melted, plus more for pan
- 1/3 cup plus 3 tablespoons packed light brown sugar
- 1 pint blueberries, picked over and rinsed
- ¾ cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 large egg
- ¼ cup milk, room temperature (I actually used almond milk)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Butter a 1-quart, 5 ½ inch diameter soufflé pan. Pour 1 ½ tablespoons of the melted butter into the pan (The recipe called for 2, but I skimped a little). Sprinkle the 3 tablespoons of brown sugar in the pan. Place ¾ of the blueberries in the pan.
- In a medium-small bowl, stir together flour, baking powder, salt, and cinnamon. In a medium bowl, stir together 2 tablespoons melted butter, 1/3 cup brown sugar, and egg until fully combined. Add milk and vanilla. Stir to combine. Stir in the flour mixture until the batter comes together.
- Spread half of the batter into the pan. Sprinkle with remaining blueberries. Spread the remaining batter on top. The pan will be very full; this is okay. Place pan on a foil lined baking sheet, as it will bake over. Bake until a toothpick inserted in the center of the cake comes out with only a few moist crumbs. The fruit juices should be bubbling and the top golden brown and firm. This will take 40-45 minutes. Let cool 5 minutes before loosening from sides and inverting onto serving plate. It may be a bit messy, but it is still delicious. Serve immediately. I do not recommend storing or freezing this dessert.
Notes
Recipe adapted from Martha Stewart
- Prep Time: 10 mins
- Cook Time: 45 mins