Blueberry Upside Down Cake Recipe

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3 tablespoon butter
1/3 cup firmly packed brown sugar
1 3/4 cups fresh blueberries
1/2 teaspoon grated lemon rind
2 teaspoons lemon juice
1 1/3 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup margarine
1 egg
1/2 cup milk
1 teaspoon vanilla

Melt butter in an 8-inch square pan. Remove from heat and odd brown sugar; blend well. Spread blueberries ever the brown sugar mixture and sprinkle with lemon rind and juice. Combine sifted flour, baking powder, salt, granulated sugar and spices. Cream margarine. Add sifted flour mixture, un-beaten egg, milk and vanilla. Stir until flour is dampened, then beat vigorously for 1 minute. Spoon batter over blueberries. Bake at 350@ F. for 50 minutes. Cool cake in pan for 5 minutes and then invert on a large, flat dessert platter. Serve warm with whipped cream or ice cream.

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