Blueberry Upside-Down Cake

Today I made another one of Ann's (Thibeault's Table) recipes.  Her never-fail recipes didn't disappoint once again.  This easy blueberry creation is a little different from most coffeecakes in that it bakes 'upside-down'.  When you turn it right-side up, those beautiful blueberry juices run down the sides of this delicious cake.  A little whipped cream on the side, and it's the perfect dessert, tea treat, or midnight snack!  Thanks again, Ann!

Blueberry Upside-Down Cake

1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or frozen)
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

In 9-inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. (Brush a little of the melted butter on the sides of the cake pan before adding the sugar.)  Spread blueberries evenly over top. Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.


Source:   Canadian Living Magazine, August 1983 via Ann/ Thibeault's Table

 For Printable Recipe, Click Here