Blueberry Upside Down Cake

We had a wonderful dinner at Clif and Barb's last night (Neighbour). Clif prepared his Honey Garlic baby back ribs. Sides were baked potatoes and fresh local corn. Everything was sooooo good, I ate way too much.

I made dessert. A simple to put together blueberry upside down cake. The recipe is one that I have been making since 1983 (Canadian Living).

This cake is wonderful served warm with ice cream or a dollop of whipped cream or at room temperature. Makes a great breakfast or coffee cake too.

Home Cookin Chapter: Recipes From Thibeault's Table

Blueberry Upside-Down Cake
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Source: Canadian Living Magazine, August 1983

Often called gateau aux bleuets or pouding aux bleuets, this cake and its many variations are popular in Quebec. Taken warm from the oven and turned upside-down, it becomes a delicious pudding to serve with whipped cream; left in the pan to cool, it becomes a cake. Add cinnamon it you like a pleasant spiciness; omit for a plain white 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. 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.