Blueberry Upside-Down Cake
Helen Ashfield
*A variation on a familiar theme: the brown sugar-and-pineapple upside-down topping is now a black diamond pave of blueberries, with a lemony glaze...
PREPARE THE PAN
Melt:
1/3 cup real butter in 10" skillet with a heatproof handle
Stir into butter:
1/2 cup sugar
1 tsp. lemon flavoring
Arrange blueberries tightly over the butter/sugar mixture and set aside.
CAKE BATTER
Preheat oven to 350 degrees.
With a fork, toss together lightly:
1-1/3 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Add:
1/3 cup solid palm-oil shortening
2/3 cup milk
1 tsp. vanilla
1/2 tsp. lemon flavoring
Beat 2 minutes.
Add:
1 egg
Beat 2 more minutes.
ASSEMBLE
Pour batter over prepared blueberry mixture in the skillet. Bake 40-50 minutes, until toothpick stuck in middle comes out clean. Immediately turn pan upside down onto serving plate, leave a few minutes. Lift off pan, decorate, and serve with pride!