Blueberry Upside-down Cake


For the blueberries and sauce:


1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries
1 tbsp lemon juice.

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For the cake:


1/2 cup butter, softened
3⁄4 cup sugar
1 egg
1 teaspoon vanilla extract
1 1⁄2 cups flour
2  teaspoons baking powder
1⁄2 cup milk
1/4 tsp salt
1 tsp cinnamon (optional)
3/4 cup milk


For the Sauce:

In a 9 inch square pan combine melted butter and brown sugar spread evenly on the bottom, add the berries evenly over top. Sprinkle with lemon juice.

For the Cake :

In a mixing bowl: cream butter, gradually adding sugar beating until light and fluffy.   Beat in egg and vanilla.

In a separate bowl,  mix flour, baking powder and salt.

Add dry ingredients alternately with milk to cream mixture.

Spread batter over blueberries.

Bake at 350F for 40-45 minutes. Invert onto a serving platter.

Cool. Serve with whipped topping or ice cream if desired.