Shelly's Recipe

UPSIDE-DOWN BLUEBERRY CAKE

Category: Cakes

2 tbsp unsalted butter, softened
1 cup packed light brown sugar
2 -1/2 cup fresh blueberries (I used frozen)
1/2 cup unsalted butter, softened,
3/4 cup sugar
2 eggs
1- 1/2 cup unbleached all-purpose flour
2- 1/2 tsp baking powder
1/2 tsp salt
1/4 cup freshly squeezed lemon juice or orange juice
1/3 cup low-fat milk
1/2 tsp vanilla extract
1 tbsp grated lemon zest

Preheat oven to 350. Combine 2 tbsp of the butter and the brown sugar in a small bowl, then spread the mixture evenly in the bottom of a lightly greased 9 inch round cake pan. Spread the berries over the mixture and set aside.

Combine the flour, baking powder, and salt in a bowl. Reserve. In a separate bowl, combine the remaining 1/2 cup butter, the sugar, and the eggs, and beat until creamy smooth. Add the reserved dry ingredients, lemon or orange juice, milk, vanilla, and lemon or orange zest, and beat until well blended.

Pour the batter over the berries and bake until the top is golden and a skewer tests clean when inserted in the center, 50 to 55 minutes. Remove from the oven, run a knife around the insideof the pan and invert the cake onto the plate, fruit side up. Cool slightly before serving warm.Makes 1 (9-inch cake). Serves 8 to 12.

Note: I would place the cake pan on a baking sheet, just in case the blueberries bubble over.