Bluberry Upside-Down Breakfast Cake

Preheat oven to 350ºF.

Place butter in the bottom of a greased 9” round cake pan. Place pan in the oven for a few minutes, until butter is just melted; remove from oven and add 1 tablespoon of brown sugar. Stir to combine. Dump about ¾ cup blueberries into the cake pan, toss with the butter and brown sugar, and form an even layer. Set the rest of the blueberries aside and set the prepared pan aside.

Using a stand mixer fitted with the paddle attachment, mix together eggs and remaining 1/2 cup sugar until combined. Whisk in yogurt, oil, eggs, and vanilla extract/paste until incorporated.

In a separate bowl, mix together flour, oats, flaxseed, baking powder, baking soda, salt and cinnamon. Slowly add dry ingredients into wet ingredients with mixer on low speed, just until combined. Fold in remaining blueberries.

Pour batter into prepared cake pan. Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool, then place a plate upside down on top of the cake pan and turn it over so the cake turns onto the plate with the blueberry topping facing up. Cut and serve.