Blueberry Upside Down Cake

• 1 stick Butter
• 1-1/3 cup Brown Sugar
• 3 cups Blueberries
• 1 cup Unsalted Butter, Softened
• 1-1/3 cup White Sugar
• 3 whole Eggs
• 3/4 cups Sour Cream
• 1-1/2 teaspoon Vanilla
• 2-1/2 cups Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt

1. Preheat oven to 350 F. Place the first amount of butter in a 9x13 pan and put the pan in the oven until butter is melted. When melted remove it from the oven and sprinkle the brown sugar on top. Pat it evenly into the pan to create a crust. Sprinkle berries in one layer over the butter/sugar. Set aside.
2. In a mixing bowl, cream together the second amount of butter and the sugar until light and fluffy. Add eggs and mix to combine. Then mix in the sour cream and vanilla. Batter should be smooth.
3. Combine the dry ingredients (flour through salt) in a smaller bowl then stir it into the batter. Spread over the blueberries and bake for 35-40 minutes. Increase baking time if using frozen blueberries.

butter, brown sugar, blueberries, unsalted butter, white sugar, eggs, ube, vanilla, flour, baking powder, baking soda, salt

Taken from tastykitchen.com/recipes/desserts/blueberry-upside-down-cake-4/ (may not work)