I settled on this cake after searching through a bunch of recipes including blueberries online (I bought some the other day with the intention of making scones but since I went to breakfast with my Dad and sister this morning and I like to have my scone with coffee when I wake up, I decided to look for a dessert recipe… also, I’ve already posted the recipe for my blueberry and white chocolate scones here). This recipe was also nice because it only serves 4… which, since we only have a household of 2, means I won’t have to have this either for or after every meal for the next 4 days 🙂







recipe from Martha Stewart found here, serves 4

Ingredients:
4 tablespoons of butter, melted (plus more to grease baking dish… I also found it easier to separate the butter into portions of 2 tablespoons each)
1/3 cup plus 3 tablespoons light brown sugar
1 1/2 cups blueberries, washed and picked-over
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup milk (room temperature)

Directions:
Preheat oven to 350 degrees. Grease a 1 quart, 5 1/2 inch diameter souffle dish (I used a 1 quart pyrex dish and it seemed to turn out just fine). Pour 2 tablespoons of the melted butter into the dish and sprinkle with 3 tablespoons of brown sugar. Scatter 1 cup of the bluberries into the dish and set aside for now.

Whisk flour, baking powder, and salt together in one bowl. In another, mix final 2 tablespoons of butter, 1/3 cup brown sugar, and the egg. Whisk in the milk, add flour, and mix until blended well (batter should be smooth).

Pour half the batter into the dish and sprinkle with the remaining blueberries. Spread the other half of the batter over top and bake for about 45 minutes (I only baked mine for 40 minutes) or until cake tester comes out clean when inserted in the middle of the cake. Immediately turn cake over onto a serving dish. Should be served warm (and with whipped cream!).

Enjoy! I hope you all have a great weekend! Ours is looking like it is going to be on the busy side again…