I have it...bad.
Can you tell?
It's not really my fault.
These grocery stores just keep having amazing sales on berries...and I can't resist.
Don't worry. By the looks of things in my garden, next week it'll be O.C.Z.D. Can you figure that one out?
So, here you go. More of my Berry Obsession!
Blueberry Upside Down Cake
(Martha's real directions here -- I doubled her recipe)
8 tablespoons butter, melted, plus more for baking pan
2/3 cup plus 6 tablespoons light-brown sugar
3 cups blueberries, picked over and cleaned
1 1/2 cup cake flour (not self-rising)
2 teaspoon baking powder
2 large egg
1/2 cup milk, room temperature
Heat oven to 350 degrees. Butter a 10 inch spring form pan. Pour 4 tablespoons melted butter into the souffle dish. Sprinkle 6 tablespoons brown sugar over butter. Scatter 2 cup blueberries over sugar. Set aside.
In a medium bowl, whisk together flour and baking powder. In another medium bowl, whisk together remaining 4 tablespoons butter, remaining 2/3 cup brown sugar, and the eggs. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
Pour half the batter into souffle dish. Sprinkle remaining 1 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 unmold cake, inverting it onto a serving dish. Serve warm with whipped cream or ice cream if desired.