Blueberry Upside Down Cake

Makes: one 9-inch cake

Cake:

12 Tablespoons unsalted butter, brought to room temp

3/4 cup granulated sugar

2 teaspoons vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

zest of 1 large lemon

3/4 cup buttermilk (see note on post for instructions to make if you don't have buttermilk on hand)

Topping:

4 Tablespoons unsalted butter, melted

1/3 cup packed light brown sugar

2 Tablespoons maple syrup

zest of 1/2 of 1 large lemon

1 1/2 - 1 3/4 cups fresh or frozen blueberries

To make the cake:

1. Preheat the oven to 350 degrees Fahrenheit.  Prepare a 9" round cake pan by buttering it or spraying it with cooking spray.

2. In a medium-sized bowl, whisk together the flour, baking powder, salt, and lemon zest of 1 large lemon.  Set aside.

3. If you are making buttermilk, mix together 3/4 cups of milk and 1 1/2 teaspoons of vinegar or lemon juice.  Set aside.

4. In a large bowl, mix together the butter and sugar with a mixer at medium speed until light and fluffy, 2-4 minutes.  Add in the vanilla and the eggs, scraping down the sides of the bowl with a spatula and beating until well combined.

5. With the mixer on low, beat in half of the dry ingredients followed by half of the buttermilk.  Mix just until combined, scraping down the sides and bottom of the bowl.  Beat in the remaining dry ingredients and remaining buttermilk, mixing just until combined.

To make the topping:

1. Combine the butter, brown sugar, maple syrup and lemon zest of half of a large lemon in a bowl.  Stir together until a paste-like consistency forms.  Spread into the bottom of the prepared cake pan, using a spatula to get all of the butter-sugar mixture.

2. Pour the berries into the pan forming a single layer of blueberries on top of the topping.

Putting it all together:

1. Carefully scoop the thick cake batter over the berries, making sure to keep the berries on the bottom of the pan, and spreading the batter evenly from side-to-side.

2. Bake at 350 degrees Fahrenheit for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean and the cake is no longer jiggly in the center when moved.

3. Remove the cake from the oven and set the pan on a cooling rack for 5 minutes.  Using a butter knife, go around the entire edge of the cake to loosen.  Take a plate or cake stand and place on top of the cake pan.  Flip the pan so the cake is now on the plate or cake stand.  Leave the cake pan on the plate/cake stand for a minute to ensure the topping comes off.  If any of the topping sticks in the pan, using a spatula, scoop it out and onto the cake.

4. Allow to cool for 30 minutes before serving.

5. Store at room temperature or in the refrigerator in a covered container for up to 2 days.  For longer storage, wrap and freeze for 1-2 months.

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