Blueberry Topping
1 tbsp. buttter
1/2 cup brown sugar (packed firm)
2 1/2 cups fresh blueberries
pinch of salt
1/2 tbsp. cornstarch
1 tbsp. water
Cake
1 cup cake flour
pinch of salt
1 tsp. baking powder
1/4 cup butter plus a couple of tbsp. – room temp
1/2 cup sugar
1 tbsp. grated lemon rind
1 tsp. pure vanilla extract
1 egg – beaten
4 tbsp. fresh lemon juice
Start first with the topping. In a sauce pan combine the first 4 ingredients and bring to boil. Then simmer for about 8 minutes over low heat till the berries break down. In another small bowl, combine the starch and water, then add it to the berries. Bring to boil then set aside and keep warm.
Preheat the oven to 350 degrees. In a bowl, combine the flour, baking powder and salt. In a Kitchen Aid mixer,or by hand, cream the butter, then add the sugar, lemon rind and vanilla. Mix well and then add the egg. Slowly add the flour mixture, about half, then add the lemon juice and repeat till all the remaining ingredients have been incorporated.
Butter a round 9 inch pan and then place the berry mixture on top. Spoon the batter on top and even out/spread with a knife.
Bake for 20-25 minutes. Invert on a plate and serve warm with vanilla ice cream or whipped cream. Yum.