Blueberry Upside-Down Cake

See full recipe on: Martha Stewart

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8 Ingredients

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

Preparation Instructions on Martha Stewart

Nutrition

325

16% daily value

servings

vegetarian

Fat 

21%

14
                 
Saturated

40%

8
                 
Trans

-

0
                 
Monounsaturated

-

4
                 
Polyunsaturated

-

1
                 
Carbs 

16%

48
                 
Carbs (net)

-

46
                 
Fiber

7%

2
                 
Sugars

-

25
                 
Sugars, added

-

18
                 
Protein

9%

5
                 
Cholesterol

26%

79
                 
Sodium

11%

268
                 
Calcium

14%

135
                 
Magnesium

3%

13
                 
Potassium

4%

136
                 
Iron

14%

3
                 
Zinc

3%

0
                 
Phosphorus

26%

184
                 
Vitamin A

14%

126
                 
Vitamin C

9%

5
                 
Thiamin (B1)

17%

0
                 
Riboflavin (B2)

13%

0
                 
Niacin (B3)

10%

2
                 
Vitamin B6

4%

0
                 
Folate equivalent (total)

21%

83
                 
Folate (food)

-

23
                 
Folic acid

-

35
                 
Vitamin B12

3%

0
                 
Vitamin D

0%

1
                 
Vitamin E

4%

1
                 
Vitamin K

15%

12

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