Happy Birthday Brian!

Yesterday Brian celebrated his 27th Birthday. We went out to dinner with friends and then met up with more people from Brian's work and went to a couple of bars. Brian had a great Birthday week. I planned all of Brian's favorites for dinner and special deserts, presents on Sunday and Thursday night, last night we went out and today Brian's parents are in town and the fun continues. Any holiday that involves presents and a celebration we like to draw it out as long as possible. I made Brian this delicious blueberry upside down cake and it turned out so good that we ate the whole thing in two days.

I'm not sure starting off the night with all you

can drink for 2 hours was the best idea.

Look at the Birthday Boy's eyes

I think it is time to go home!

gredients

• 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

Directions

1. Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter souffle dish. Pour 2 tablespoons melted butter into the souffle dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together remaining 2 tablespoons 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.
3. Pour half the batter into souffle dish. Sprinkle remaining 1/2 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 if desired.