Blueberry Upside-Down Cake (Québec)

There is a magical place in Québec, about 6 hours by car North East of Montréal, called Saguenay-Lac-St-Jean which is famed for one beautiful blue, round, delicious fruit: the Blueberry. The sandy soils of this region are a perfect habitat for this shrub. Blueberries abound, the small flavour-packed wild variety lend delightfully to this local dish.

¼ cup butter, melted
½ cup Erythritol Gold
2 cups blueberries
1 Tbsp. lemon juice, freshly squeezed
½ cup butter
¾ cup Monk Fruit Sweetener with Erythritol (Granular)
1 egg
1 tsp. pure vanilla extract
1 ⅓ cups all-purpose flour, unbleached
2 tsp. baking powder
¼ tsp. sea salt
1 tsp. ground cinnamon, optional
¾ cup milk

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a 9” square cake pan, combine melted butter and brown sugar; spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, unbleached, baking powder, salt and cinnamon if using.

Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer.

Bake for 45-50 minutes or until toothpick inserted in center comes out clean.

Let cool 10 minutes in pan, then turn out on to large flat plate.