Blueberry Upside Down Cake

• 2 tablespoons butter
• 13 cup brown sugar
• 1 12 cups blueberries (fresh or frozen)
• 1 teaspoon cornstarch
• 1 12 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 14 teaspoon salt
• 13 cup butter, room temperature
• 23 cup sugar
• 1 egg
• 23 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon lemon rind
• 12 teaspoon vanilla

1. In 9-inch round or 8-inch square cake pan, spread melted butter.
2. Sprinkle with brown sugar.
3. In small bowl combine blueberries with cornstarch.
4. Spoon blueberries over brown sugar; set aside.
5. In medium bowl, mix together flour, baking powder, baking soda and salt.
6. In large bowl, cream butter and sugar until fluffy, using electric mixer.
7. Beat in egg.
8. Then beat in yogurt, lemon juice, rind and vanilla.
9. Stir in flour mixture just until well combined; pour batter over berries.
10. Bake in 350*F oven 55-60 minutes or until cake tester inserted in centre comes out clean.
11. Cool 5 minutes on rack.
12. Loosen edges around cake and invert onto cooling rack.

butter, brown sugar, blueberries, cornstarch, flour, baking powder, baking soda, salt, butter, sugar, egg, plain yogurt, lemon juice, lemon rind, vanilla

Taken from www.food.com/recipe/blueberry-upside-down-cake-369491 (may not work)