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Wild Blueberry Upside-Down Cake




Source of Recipe


Quick and Simple






List of Ingredients



• 3/4 cup (12 T) unsalted butter
  
• 1/2 cup packed brown sugar
  
• 2 cups fresh blueberries
  
• 2 tsp grated lemon zest
  
• 1/2 cup granulated sugar
  
• 1 large egg
  
• 1 1/2 cups flour
  
• 1/2 tsp baking powder
  
• 1/2 cup milk
  






Instructions



1. Preheat oven to 375 degrees. Place 4 T butter ina 9-inch square pan and leave in the oven for a few minutes to melt. Remove pan from oven and sprinkle the bottom with the brown sugar.
   
2. Toss blueberries with lemon zest and distribute evenly over brown sugar. With an electric mixer, cream the remaining 8 T butter. Add sugar and beat until light; add egg and beat until well mixed.
   
3. Sift the flour and baking powder together in a bowl. Add dry ingredients to the butter mixture, a little at a time, alternating with the milk and beating until smooth. Spread batter over the blueberries in the pan; bake for 30 minutes. Remove from oven and let stand 20 minutes. Invert cake onto a plate to serve.
   






Final Comments


Serves 8 to 10