Dessert: Blueberry Upside-Down Skillet Cake Recipe

Ingredients

1/4 cup butter, cubed
1 cup packed brown sugar
1/4 cup orange juice
1 cup fresh or frozen blueberries
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup 2% milk
1/2 cup butter, melted
1/2 teaspoon almond extract
Optional toppings: vanilla ice cream, whipped cream and toasted almonds

Instructions

Preheat oven to 400 °. In a 10-in. ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries.
In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries.
Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Top as desired.

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