Red, White and Blue-Berry Upside Down Shortcake!
2 cups fresh blueberries
1/3 cup sugar
Zest of 1 lemon
3/4 cup butter, melted and slightly cooled
3/4 cup sugar
1 tsp vanilla extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt
Sweetened Whipped Cream
Heat oven to 350 degrees
Generously butter 8 cake pan. Evenly spread blueberries into the bottom of the tin. Sprinkle with 1/3 cup sugar, sprinkle evenly with lemon zest. Set aside.
In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and vanilla until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with either a spatula or slightly wet finger tips.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown. Cool for about 10 minutes in pan. Turn onto serving plate. When ready to serve:
Top with whipped cream and fresh raspberries
Recipe by Amy Richardson