Blueberry Upside Down Cake

Preheat oven to 350F. Grease a glass loaf pan, set aside.

To prepare the blueberries, in a medium microwave-safe bowl, melt the brown sugar with 2 tablespoons butter for 30-60 seconds or until thick and bubbly, stirring halfway through. Stir in cinnamon. Pour into the prepared baking dish and top with blueberries.

To make the cake, whisk flour, nutmeg, baking soda and salt in a medium bowl. Beat butter, vanilla and sugar until light and fluffy, about 4 minutes on medium-high. Add egg and blend well. At low speed, beat in flour in three parts, alternating with sour cream, just until smooth, beginning and ending with flour mixture.

Gently spoon the batter over the berries and smooth. Bake for 45-50 minutes or until the cake is golden brown, a toothpick inserted in the center comes out clean, and the cake springs back when gently pressed.

Cool on a wire rack for 15 minutes. Run a knife around the edges of the cake to release from the pan. Invert onto a cake platter.

Serve with fresh whipped cream or a nice scoop of ice cream!