Lemon Blueberry Upside-Down Cake

Ingredients

• 8 tablespoons unsalted butter , divided, at room temperature
• 1 cup white sugar , divided
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons allspice
• 2 containerss fresh blueberries , 6 ounce
• 1 large egg
• 1 teaspoon vanilla extract
• lemon , juiced
• 0.5 teaspoons lemon zest
• 1.25 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.5 cups milk

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.

2. 2

   Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.

3. 3

   Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.

4. 4

   Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.

5. 5

   Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.

6. 6

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.