Blueberry Upside-Down Cake

Here is another contribution from Gretchen McDaniel.  Have a recipe you'd like to share? Submit it to us at and we will add it to the blog.

½ c plus 2 T butter, softened
1 cup brown sugar
2 cups blueberries
1 ½ cups flour
2 ½ tsp baking powder
½ tsp salt
¾ cup sugar
2 eggs
¼ cup lemon juice
1/3 cup milk
½ tsp vanilla
1 T lemon zest

Combine 2 T butter and brown sugar and spread mixture evenly in bottom of 9” round pan.  Spread berries over mixture, set aside.  In separate bowl, combine the remaining ½ cup butter, sugar, eggs and beat smooth.  Add flour, baking powder, salt, lemon juice, milk, and zest and beat until well blended.  Pour batter over berries and cook at 350 degrees about 50 – 55 minutes.  Invert cake onto plate, fruit side up.  Especially delicious when served warm with cream or custard sauce.