4 tbsp. butter, melted plus more for souffle dish
1/3 c. plus 3 tbsp light brown sugar
1 1/2 c. blueberries, picked over and cleaned
1/4 c. cake flour (not self-rising)
1 tsp. baking powder
1/4 tsp. salt
1 large egg
1/4 c. milk, room temperature

Heat oven to 350°F. Butter a 1 quart, 5 1/2 inch diameter souffle dish. Pour 2 Tbsp. melted butter into the souffle dish. Sprinkle 3 Tbsp. brown sugar over butter. Scatter 1 c. blueberries over sugar. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. In another medium bowl, whisk together remaining 2 Tbsp. butter, remaining 1/3 c. brown sugar and the egg. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth. Pour half the batter into souffle dish. Sprinkle remaining 1/2 c. blueberries over batter. Spread remaining batter over blueberries.

Bake until 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 if desired.

Serves 4.