Blueberry Upside-Down Cake

2 C. fresh blueberries

1/2 C. granulated sugar

2 T. all-purpose flour

3 T. freshly grated lemon rind

1/2 C. butter, softened

1 C. granulated sugar

3 eggs

1 t. pure vanilla extract

1/4 t. almond extract

3/4 C. whole milk

2 C. all-purpose flour

4 t. baking powder

1/4 t. salt

1/2 C. toasted slivered almonds

Sweetened whipped cream

Preheat oven to 350° F.

Mix blueberries, 1/2 cup sugar, 2 tablespoons flour and lemon rind; spread evenly into a greased and floured 9-inch springform pan.

Beat butter and 1 cup sugar until fluffy; beat in eggs and extracts. Mix flour, baking powder and salt; beat into creamy mixture alternately with milk until just moistened. Pour over blueberries and spread evenly. Bake 60-70 minutes or until a wooden pick inserted in center comes out clean.

Let sit in pan about 5 minutes then place a serving plate over top of pan; carefully invert cake and plate together. Remove sides from cake pan. Serve warm, topped with almonds. Garnish with sweetened whipped cream as desired. Refrigerate leftovers.

Makes 12 servings.