How to Make Caramelized Blueberry Upside-Down Pancake

• Preheat your oven to 350°F.
• Line the bottom of a deep 9-inch round cake pan with parchment paper to make flipping easier later.
• Pour the melted butter into the bottom of the cake pan. Brush the butter up the sides of the pan or spray with nonstick cooking spray.
  ¼ Cup Butter
• Sprinkle the brown sugar evenly over the butter.
  ½ Cup Brown Sugar
• Arrange the blueberries in a single layer and drizzle with fresh lemon juice.
  2 Cups Fresh Blueberries, 1 Tablespoon Lemon Juice
• In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
  ½ Cup Butter, ¾ Cup Granulated Sugar
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  2 Large Eggs, 1 Teaspoon Vanilla Extract
• In another bowl, whisk together the flour and baking powder.
  1½ Cups All-Purpose Flour, 1½ Teaspoon Baking Powder
• Add half of the flour mixture to the butter mixture. Mix in the sour cream.
  ½ Cup Sour Cream
• Finish by adding the remaining flour mixture, stirring only until combined. The batter will be thick.
• Carefully spoon the batter over the blueberries.
• Spread evenly using an offset spatula without disturbing the fruit layer.
• Bake for 35 to 45 minutes until golden brown.
• A toothpick inserted into the center should come out clean.
• Flip and Serve. Allow the pancake to cool for about 10 to 15 minutes. Run a knife around the edges. Place a serving plate upside down over the pan and quickly invert. Wait a minute or two before lifting the pan so every bit of the caramelized blueberry topping releases onto the pancake.
• Serve warm.