Little effort, really, for the taste. Upside-down cakes are always fun to serve, and I’m always amazed when they work, when the fruit on the bottom emerges on the cake and doesn’t remain in the pan. If pieces do stick, simply scrape them off and put them back in their place. I think any fruit would work here. You can use frozen fruit, too. Thaw, drain if necessary, and proceed with the recipe.

3/4 c butter (1 1/2 sticks), divided
1/2 c brown sugar
2 c blueberries
3 T lemon juice, divided
2/3 c milk
1 1/3 c flour
1 t baking powder
1/4 t salt
1/2 c white sugar, or use more brown sugar
1 egg
1 t vanilla extract
1 t lemon zest

1. Preheat oven to 350°F. Have an 8- or 9-inch square cake pan at the ready.

2. Melt butter. You can do this in the cake pan. Just put the butter in the pan and then in the preheating oven for a few minutes until it’s melted. Remove from oven and swirl to coat the bottom of the pan. Add the 1/2 c brown sugar and stir to combine. Spread blueberries over top. Sprinkle with 1 T of the lemon juice.

3. Measure out the milk. Add the remaining 2 T of lemon juice and set aside to sour.

4. Whisk together flour, baking powder, salt. Set aside.

5. Cream the remaining butter and white sugar until fluffy. Beat in egg, vanilla and lemon zest. Add flour mixture alternatively with milk to creamed butter (flour, milk, flour, milk, flour). Spread batter evenly over blueberries.

6. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan, then put a plate over the cake pan and invert the cake onto the plate. Serve warm or at room temperature.