Blueberry Upside-Down Cake

1. Preheat oven to 350F. In a 9″ round cake pan, melt the butter in the warming oven. Once melted, remove from oven and swirl the butter around to coat the sides. The remaining butter will pool into the bottom of the pan.

2. Sprinkle the brown sugar over the butter.

3. Sprinkle the blueberries into the butter/sugar goop in the pan. (Reserve some berries if you want to add them to the cupcakes made with the leftover batter.)

4. Prepare the cake batter as directed on the box (including the eggs, oil and water that are typically required in these mixes), with the following modifications:

a. Add the allspice.

b. Add the extracts.

5. Pour half to 2/3 of the cake batter over the butter/sugar/blueberries.

Note: The rest can be baked as cupcakes or in an 8″ round or square pan. If baking as a round/square cake, consider making a streusel topping to convert it to a coffee cake.

6. Bake the upside down cake for 35-40 minutes or until a tester comes out clean. Let cool in pan for 2-3 minutes. Then invert a cake plate over the pan and, making sure to protect your hands, flip the plate/pan over. The cake should slide right out easily. If there’s extra sauce in the pan, pour it over the cake. If a piece of fruit sticks, just replace it.

Allow to cool well before covering. Serve warm or cool. Whipped cream would be wonderful with it.