Blueberry Upside-Down Cake

Berries in general are relatively new to me. I didn't grow up eating them. The only berry I remember having in Brazil is strawberry. Raspberries, blueberries, blackberries were either not available or probably incredibly expensive. So I look forward to cook with them during the summer months when they are in season. I like them all, although I have to admit I still prefer the tropical fruits better... Hopefully I'll be posting some recipes using them as well soon (mango & lime juice....cream of papaya...fried bananas.....huuummm....)This recipe is from here. The cake is really good, better eaten warm, a little after it's been baked. There is not a lot of dough, which makes a good fruit to batter ratio. I bet an a la mode version would be nice too.

A few notes:
My cake didn't turn out as tall as the one on the picture, I wonder if it is because I used a 6 1/2 inches souffle dish instead of a 5/12 one. That reminds me of something else: This is a small cake. If you plan to make it for a large crowd, consider making two of them. Lastly, my cake was done after 40 minutes.


Blueberry Upside-Down Cake Recipe:
4 tablespoons butter, melted, plus more for souffle dish
1/3 cup plus 3 tablespoons light-brown sugar
1 1/2 cups blueberries, picked over and cleaned
3/4 cup cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup milk, room temperature

1. Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter 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.
2. 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 the egg. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
3. 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 invert cake onto a serving dish.