i set sail to try to make a blueberry upside down cake. not wanting to use the 2 sticks of butter that should have gone into the dessert i decided to use a little less. i figured that if anything i was really making a cobbler if the upside down part didn't happen. as i suspected i ended up with a cobbler.
6 tablespoons butter, softened,
organic cane sugar
directionspre-heat oven to 350 degrees
mix the blueberries and 1 Tbsp butter in a 8 x 8 inch size pan or a medium sized cast iron skillet. then mix the rest of the ingredients in a medium sized bowl. spoon the mixture on top of the blueberries. it is ok if it looks a little rustic.
bake for 40 minutes or until the top looks slightly browned.
serve it up alongside some freshly whipped cream. i added a touch of maple syrup and some orange zest.