Blueberry Upside-Down Cake

Course : Cakes
Serves: 8
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1 quart fresh blueberries
1 tablespoon fresh lemon juice
1 1/4 cups sugar
1 teaspoon angostura aromatic bitters
4 tablespoons shortening
1 large egg
1 1/2 cups all-purpose flour
1 dash salt
1 1/2 teaspoons baking powder
3/4 cup milk
1 pint cream or whipped cream

Preparation / Directions:

1. Wash and drain blueberries; place in bowl. 2. Squeeze lemon juice over top; sprinkle with 3/4 cup sugar and Angostura bitters. Set aside. 3. Cream together shortening and remaining sugar; add egg. 4. Sift together flour, salt and baking powder; add to shortening. 5. Add milk; beat until smooth. 6. Place sweetened blueberries in well-greased 8-inch square cake pan, arrange berries in even layer; smooth cake dough over berries. 7. Bake in preheated 350 F. oven 30 minutes. 8. When cake is done, invert on platter; cut in squares and serve warm with plain cream or whipped cream. NOTE: A yummy dessert.

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