Blueberry Upside-Down Cake

• 6 tablespoons butter, softened, divided
• 1/4 cup packed brown sugar
• 2 cups fresh blueberries
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
• whipped topping (optional) or ice cream (optional)

1. In a small saucepan, melt 2 tablespoons butter;stir in brown sugar. Spread into an ungreased 8"baking pan.
2. Arrange blueberries in a single layer over brown sugar mixture;set aside.
3. In a large bowl, cream remainaing butter and sugar until light and fluffy. beat in egg and vanjlla.
4. combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
5. Carefully pour over blueberries. Bake at 350F for 40-45 minutes or until toothpick inserted comes out clean.Immediately invert onto a serving platter. cool. serve with whipped topping or ice cream if desired.
6. NOTE: frozen blueberries can be used,do not thaw before adding to batter.

butter, brown sugar, fresh blueberries, sugar, egg, vanilla, cake flour, baking powder, milk, topping

Taken from www.food.com/recipe/blueberry-upside-down-cake-363479 (may not work)