Homemade Blueberry Upside-down Cake takes inspiration for the popular retro dessert pineapple upside down cake. Blueberries are used as the fruit to create this tender moist cake
Sprinkle 1/2 cup melted butter in bottom of the pan. Evenly sprinkle 1 cup brown sugar over the butter. Finally, evenly spread the blueberries over the brown sugar.
In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a mixer combine oil and sugar on low speed.
Add vanilla and eggs. Blend.
Slowly mix in the flour mixture alternating with the Greek yogurt and milk.
Spoon the batter into the prepared pan and smooth top.
Bake for 45 to 50 minutes at 350 degrees F.
Test cake by inserting a wooden pick into the center of cake. The cake is done when it comes out clean or with dry crumbs.
Cool on a wire rack. After 5 minutes, run a thin knife around the cake edge and loosen the springform ring.