Everyday Dutch Oven: Blueberry Upside-Down Cake

     On Oct 17, 1777, British General Burgoyne surrendered his army of 5,000 men to the American troops during the Saratoga campaign. It was a major victory for the American colonists and the turning point of the Revolutionary War. His gigantic cast iron kettle is located by the monument commerating the famous Battle of Bennington in VT. One can only imagine the thousands of weary British soldiers who were fed hot broths, soups and stews from this massive pot. Undoubtedly it was one of his army's most important pieces of equipment and vital to the survival of the troops.
     Here's another way to take advantage of summer's ripe berries, this Blueberry Upside-Down Cake from Martha Stewart makes a lighter than air cake topped with sweet, buttery blueberries. Perfect for your 8 inch dutch oven, be sure to line it with parchment paper for easier removal. The cake baked with 8 coals in a ring around the base of the oven and 12-13 coals on the lid, in thirty minutes it was golden brown and cooked all the way through. I served it warm with a big scoop of Maine Lobster Tracks ice cream and it was pure heaven on a plate.

Blueberry Upside-Down Cake
4 Tblsp butter, melted
1/3 cup plue 3 Tblsp brown sugar
1 1/2 cups blueberries
3/4 cup cake flour (not self rising)
1 tsp baking powder
1/4 tsp salt
1 large egg
1/4 cup milk, room temperature

     Lightly oil or spray an 8 inch dutch oven, line with parchment paper.
     Pour 2 Tblsp melted butter into the bottom of prepared dutch oven.
     Sprinkle butter evenly with 3 Tblsp brown sugar.
     Scatter 1 cup blueberries over sugar.
     In medium bowl, whisk together flour, baking powder and salt.
     In another medium bowl, whisk together remaining 2 Tblsp butter, remaining 1/3 cup brown sugar and the egg.
     Whisk the milk into the egg mixture.
     Add flour mixture; whisk until batter is smooth.
     Pour half of the batter into dutch oven.
     Sprinkle remaining 1/2 cup blueberries over batter.
     Spread remaining batter over blueberries.
     Bake at 350 degrees for 30-40 minutes or until cake tester comes out clean.
     Allow cake to cool for 10 minutes before inverting onto plate, serve warm with whipped cream or ice cream.
     Makes 4 servings.