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Blueberry Lemon Upside Down Cake

Gerry Speirs
  • 70 minutes
  • Serves

INGREDIENTS

4 tbsp

unsalted butter

1/2 cup

sugar

2 tsp

lemon zest

1 tbsp

fresh lemon juice

2 1/2 cups

fresh blueberries

1 1/2 cups

all purpose flour

1 1/2 tsp

baking powder

1/2 tsp

salt

1 stick

butter at room temperature (4oz)

1 cup

sugar

1 tbsp

lemon zest

1 tsp

vanilla extract

1/2 tsp

lemon oil

2

large eggs