Blueberry Upside Down Cake

I was in a hurry the other day while preparing a meal for company and decided to make a last-minute dessert. I thought something with fruit would be nice and I knew I had frozen blueberries. I thought of a pie but pies take more time to bake than cakes so the next best option -- an upside down cake. It was
1. Easy,
2. Very good and
3. Fast.

Quick and Easy Blueberry Upside Down Cake

1-1/2 cups blueberries or enough blueberries to cover the bottom of a 9-inch cake pan
1-1/4 cup flour
7 tablespoons butter, melted
1/2 cup sugar
1/2 cup plus 2 tablespoons buttermilk
1 teaspoon vanilla flavoring

Spray a 9 inch cake pan with cooking spray. Pour blueberries in the bottom of the pan in a uniform layer. Measure 1/2 cup sugar in a measuring cup and spoon a few heaping teaspoons of sugar over the blueberries in the pan. Pour the remaining sugar in a mixing bowl and add the remaining ingredients. Bake at 350 degrees for 25 to 30 minutes or until done. (If using fresh blueberries, it may take less cooking time.) Allow to cool for 5 to 10 minutes. Run a knife around the sides to make sure the cake comes out clean and turn upside down on a serving dish.

Serve alone or with ice cream or whipping cream. Store leftovers in the refrigerator.

I can't really tell you if it stores well because we didn't have any left!