Recipe: Blueberry Upside Down Cake (using buttermilk)

BLUEBERRY UPSIDE DOWN CAKE

3/4 cup brown sugar
1/2 cup butter, softened, divided use
2 teaspoons lemon juice, divided use
2 cups fresh blueberries
2 tablespoons plus 3/4 cup white granulated sugar, divided use
1 1/3 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon lemon extract
1 egg

Preheat oven to 350 degrees F. Grease a 8x8x2-inch pan and line bottom with wax paper.

Cream together brown sugar, 1/4 cup butter and 1 teaspoon lemon juice. Spread into prepared pan.

Coarsely chop blueberries and mix with 2 tablespoons sugar, spread over mixture in pan. Sprinkle with remaining 1 teaspoon lemon juice and set aside.

Sift together flour, baking powder, baking soda and salt.

In another bowl, cream remaining 1/4 cup butter, remaining 3/4 cup sugar, buttermilk, lemon extract and egg until well blended. Mix creamed mixture into dry ingredients for 2 minutes on medium speed. Pour batter over blueberries.

Bake at 350 degrees F fro 30-35 minutes. When done, loosen cake from sides, invert and gently peel off wax paper.

Makes 1 (8x8-inch) cake
Source: North Carolina Department of Agriculture