Blueberry Upside-Down Cake

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
4 servings
Fat
21% 14Saturated
40% 8Trans
- 0Monounsaturated
- 4Polyunsaturated
- 1Carbs
16% 48Carbs (net)
- 46Fiber
7% 2Sugars
- 25Sugars, added
- 18Protein
9% 5Cholesterol
26% 79Sodium
11% 268Calcium
14% 135Magnesium
3% 13Potassium
3% 136Iron
14% 3Zinc
4% 0Phosphorus
26% 184Vitamin A
14% 126Vitamin C
6% 5Thiamin (B1)
22% 0Riboflavin (B2)
17% 0Niacin (B3)
13% 2Vitamin B6
6% 0Folate equivalent (total)
21% 83Folate (food)
- 23Folic acid
- 35Vitamin B12
9% 0Vitamin D
4% 1Vitamin E
5% 1Vitamin K
10% 12
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