Blueberry Upside Down Cake

I love looking at the posts from the Friends of Linderhof -- those are some of the blogs that I enjoy reading each and every day. A friend is Lori from All That Splatters. And on Tuesday she had a recipe for a blueberry upside down cake. But Lori wasn't the first to make it -- it was from Lori's friend, Ann from Thibeault's Table. So this would make the third post about blueberry upside down cake.

I needed to take a cake for a birthday luncheon on Wednesday and since it was a bake and take cake, I wanted something that could travel well although the travel part was not far. A buttercream icing might get mussed in travel -- but not so a blueberry topping.

The recipe called for an 8 inch square pan and mine has gotten away somehow. I can't find it (nor can I find my 9 x 13 pan -- perhaps I should go through cabinets at church? ) So, since my other upside down cake recipes are made in iron skillets, I thought that one of my iron skillets would be the perfect pan for the cake. Hence, mine is round while Ann and Lori both have square cakes.

The round pan was a bit bigger than an 8 inch square would have been and thus, my cake is a bit thinner than Lori and Ann's. But it was full of flavor and everyone at the luncheon proclaimed it grand!
Just one piece was left and so I saved it to savor with coffee this morning. It was as good today for coffee as it was yesterday for dessert.

Thanks to both Lori and Ann for the fabulous recipe.

And it is Friday -- time for Foodie Friday hosted by Michael at Designs by Gollum. Please join her to see what everyone else has cooked up this weekend.

And I'm also sharing this with Saturday's Blog Showcase hosted by Ann at Thibeault's Table. Join her to see what recipes we coveted and copied this week.

Lori and Ann's Blueberry Upside Down Cake

1/4 c. melted butter

1/2 c. brown sugar

2 cups blueberries (fresh or frozen -- I used fresh)

1 T. lemon juice

1/2 cup butter

3/4 c. granulated sugar

1 egg

1 t. vanilla

1 1/3 c. flour

2 t. baking powder

1/4 t. salt

1 t. 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 the op. Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together the 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 oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minute sin pan, then turn out on to large plate.