Blueberry Upside Down Cake

Prep Time: 20 minutes                  Baking Time: 40-45 minutes
Number of Servings: 8

Ingredients:

70 g (1/3 cup) light or dark brown sugar
60 g (1/4 cup) unsalted butter
2 1/2 – 3 cups (650-750 mL) fresh or frozen blueberries

115 g (1/2 cup) unsalted butter, at room temperature
1 cup (200 g/250 mL) granulated sugar
2 large eggs, at room temperature
1 tablesppon (15 mL) grated lemon zest
1 ½ teaspoons (7.5 mL) pure vanilla extract

250 g (1 ¾ cups/400 mL) all-purpose flour
1 ½ teaspoons (7.5 mL) baking powder
½ teaspoon (2.5 mL) salt

1 cup (250 mL) buttermilk  (or 1 tsp lemon juice added to whole milk)

Method:

1. Line an 8- or 9-inch spring-form pan with parchment paper.  Spray paper with a vegetable oil spray, or lightly butter the paper.
2.  Preheat oven to 350⁰F (190⁰C).
3.  In a medium saucepan, over low heat, melt 1/3 cup of butter and add ¼ cup brown sugar. Cook over very low heat just until butter is melted and the sugar is dissolved.
4.  Remove from heat, add the blueberries, and gently combine. Pour the berries into the prepared spring-form pan. Set aside as you make the cake batter.

5.  In a mixer bowl, cream butter with the granulated sugar until light and fluffy, about 2 to 3 minutes.
6.  Add eggs, one at a time, beating well after each addition.
7.  Add lemon zest and vanilla extract.
8.  In a small bowl, mix together the flour, baking powder, and salt.
9.  Add flour mixture and the buttermilk to the butter-sugar mixture.  Do this by alternating the addition of some of the flour with some of the buttermilk until all has been incorporated. Start and end this process with the flour mixture.
10. Mix just until well combined.
11. Pour the batter over the blueberries in the pan.
12.  Bake for 40-45 minutes, or until cake is golden, and an inserted cake tester comes out dry.   Cool on a wire rack.   Carefully release the spring-form pan, and peel back the parchment paper.

13.  Serve warm or at room temperature. Top with a ‘little bit’ of’ whipped cream!