Lemon Blueberry Upside Down Cake

3/4 c. brown sugar

3 T. butter

2 c. blueberries

1/3 c. water

2 t. cornstarch

1 stick butter, room temperature

1 c. sugar

zest and juice of 1 small lemon

1 c. flour

pinch of salt

1/2 t. baking powder

1/4 t. cinnamon

1/4 t. cardamom


Melt the brown sugar and butter in a cast iron or oven safe skillet over med high heat.  Add the blueberries, water and cornstarch.  Cook and stir until blueberries soften and liquid is thickened and glossy.  Remove from heat.


In the bowl of a stand mixer, cream together the butter, sugar, zest and lemon juice.  Reduce speed to low and stir in flour, salt, baking powder, cinnamon and cardamom.  Once incorporated, increase speed and mix well.  Batter will be stiffer than cake batter.


Gently spread the batter over the blueberries.  It is not necessary to get the batter completely to the edges of the pan.  Bake in a preheated 350* oven for 40-45 minutes, until golden brown and a skewer inserted in the center removes cleanly.