Best Homemade Blueberry Upside Down Cake for 16 Servings

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet and line the bottom with a circle of parchment paper.
2. Pour the melted butter and brown sugar into the pan, spreading it into an even layer.
3. Arrange the fresh blueberries in a tight, single layer across the top of the butter-sugar mixture.
4. In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla extract and fresh lemon zest.
6. Sift together the flour, baking powder, and salt.
7. Alternate adding the dry ingredients and the whole milk to the butter mixture, stirring until just combined; do not overmix.
8. Carefully spoon the batter over the blueberry layer and spread evenly.
9. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and allow the cake to rest for exactly 10 minutes before flipping it onto a serving plate.