July 9, 2009

Blueberry Upside Down Cake

Rachel Ward

¾ c. butter
½ c. brown sugar
2 c. fresh blueberries
2 tsp. lemon zest
½ c. sugar
1 egg
1 ½ c. flour
2 tsp. baking powder
½ tsp. salt
½ c. milk

Melt ¼ c. butter in 9 in square pan. Sprinkle with brown sugar. Mix berries and lemon zest, put in pan. Cream remaining butter. Add sugar and beat until light. Add egg and beat well. Mix dry ingredients and add alternately with milk to first mix; beating after each addition until smooth. Spread over berries. Bake at 375 for 30 minutes. Let stand 10 minutes. Flip onto plate and serve.
(eat the leftovers for breakfast. It’s really good.)

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