Blueberry Upside Down Yougurt Cake

• Ingredients for the Cake
• 2 cups All purpose flour
• 1 cup Brown Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 3/4 cup Plain Yougurt
• 1 teaspoon Salt
• 1/2 cup Vegetable Oil
• 2 Eggs
• 1 teaspoon Lemon Zest
• 2 teaspoons Juice of Lemon
• 1 teaspoon Vanilla Essence
• 1/4 cup Cold Milk
• 25 grams Blue berries
• Ingredients for Blueberry top (actually down side of cake)
• 2 ounces Ubsalted butter at room temerature
• 8 ounces Blueberry Fresh (thawed if frozen)
• 1/2 cup Brown Sugar
• 1 tablespoon Cornflour

1. Mix all the ingredients - All purpose flour, sugar, baking power, baking soda, yogurt, salt, vegetable oil, eggs, lemon zest, lemon juice, vanilla essence, blueberries and milk together
2. If you feel the consistency is not like a regular cake mixture add some more dash of cold milk and mix well to combine
3. To make blueberry mix - combine in pan butter, blue berry, sugar and cornflour
4. On slow heat (40seconds - 1 min) mix them lightly such that butter is melted and is absorbed by sugar and cornflour thereby coating blueberries
5. Line a 8 inch pan with aluminum foil or parchment paper
6. Pour your mix of butter, sugar, blueberries and cornflour in cake pan and spread all over to form a firm base
7. On top of it pour your cake batter
8. Preheat you oven or microwave to 190 degrees centigrade
9. Bake for 40-50 minutes or till tooth pick in the center comes clean
10. Let it rest for 10 minutes before you turn upside down and take it out on cake stand

ingredients, flour, brown sugar, baking powder, baking soda, yougurt, salt, vegetable oil, eggs, lemon zest, lemon, vanilla, milk, berries, ingredients, butter, brown sugar, cornflour

Taken from food52.com/recipes/36974-blueberry-upside-down-yougurt-cake (may not work)