Blueberry Orange Upside-down Cake

By American Agriculturist

Ingredients

-Fruit Topping

2 tbsp Butter or margarine

1/2 cup brown sugar, packed

9 very thin orange slices, quartered

1 1/2 cups fresh or frozen blueberries

1 tbsp cornstarch

-Cake

1/3 cup butter or margarine

3/4 cup granulated sugar

1/2 tsp vanilla

1 egg

1/13 cups sifted flour

2 tsp baking powder

1/2 cup milk

Grated peel of one orange

-Penuche Icing

3 tbsp butter or margarine, melted

1/4 cup milk

1 cup light brown sugar, packed

1 tsp. vanilla

1 3/4 cup confectioner’s sugar

Cooking Instructions:

Fruit Topping:

Melt Butter in bottom of a 9-inch square pan. Stir in 1/4 cup brown sugar. Arrange orange slices on the mixture. Heat blueberries until juicy. Combine the remaining 1/4 cup brown sugar with the cornstarch and add hot blueberries. Cook over medium heat, stirring constantly, until clear and thick, about three minutes. Spread over orange slices.

Cake:

Cream butter, sugar, and vanilla until light and fluffy. Beat in egg. Sift together flour and baking powder. alternately add milk, beginning and ending with flour. Stir in grated orange peel. Spoon batter over the topping mixture in the pan. Bake at 375 degrees for 30 to 35 minutes. Turn upside down on the serving platter. Serve warm or cold with whipped cream or ice cream.

Penuche Icing:

Combing butter or margarine, milk, and brown sugar in small saucepan. Cook and stir for 3 minutes after it begins to simmer. Cool. Add confectioner’s sugar and vanilla; beat until smooth. Adjust consistency by adding (carefully!) more milk or confectioner’s sugar.  (www.rifruitgrowers.org)