Blueberry Upside Down Cake

Here's one more blueberry dessert for your files!
We live in the eastern Fraser Valley in British Columbia and are surrounded by cornfields and more recently Blueberry farms.  Driving around the corner, I can pick up fresh blueberries anytime 

during the 3 months of summer.
Blueberries freeze well so I have a number of ice cream buckets full  in my freezer ready to use.

Here I've used my Buttermilk Cake recipe which I've copied out for you
but I'm sure you could do this with a cake mix or even  your favourite coffee cake base.

 For the blueberries:

• 1/4 cup melted butter
• 1/3 cup brown sugar
• enough fresh or frozen (do not thaw) blueberries to cover the bottom of your 9 inch cake pan.
• Zest from one lemon

for the cake:

• 1 cup flour
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg
• 1/3 cup buttermilk
• 1/2 teaspoon vanilla
• 1/3 cup butter, melted

1. Mix melted butter and sugar in the bottom of an 8 or 9 inch cake pan.
2. Cover with blueberries and sprinkle lemon zest over the top.
3. In a large bowl, stir together flour, sugar, baking powder, soda and salt. Set aside.
4. In another bowl, beat egg then add buttermilk and vanilla and stir until smooth.
5. Stir melted butter into buttermilk mixture.
6. Add liquid mixture to flour mixture and beat with a spoon until almost smooth.
7. Pour over blueberries.
8. Bake at 325 degrees F for about 30 minutes or until top is browned and toothpick inserted in centre comes out dry.
9. Remove from oven, place cake plate over pan and carefully invert.
10. Replace any blueberries that may have remained in the pan.
11. Cool and serve with ice cream or whipped cream.
12. Makes 6-8 servings