MDBD - Blueberry Upside Down Cake

We made this recipe for Blueberry Upside Down Cake from Thibeault's Table on 12/29/13. It looked so yummy and the parts that turned out were good. However, I had to cut the middle of the cake out because it didn't cook all the way through. So make sure if you make this recipe that you double check that it is cooked in the middle. (I tried putting it back in the oven, but that didn't seem to help)

Blueberry Upside Down Cake

Our Ingredients

INGREDIENTS

1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or Frozen)
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

INSTRUCTIONS
In 9 inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. 

 Spread blueberries evenly over top. 

Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light.

 Beat in egg and vanilla. 

Sift or mix together flour, baking powder, salt and cinnamon if using. 

Add dry ingredients alternately with milk to creamed mixture. 

Spread batter evenly over blueberry layer.

 Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. (My toothpick came out clean, but when I flipped it over it wasn't done in the middle)

 Let cool 10 minutes in pan, then turn out on to large flat plate.

I love this picture for some reason. Her Perry cup reminds me of someone holding their morning coffee. LOL!

Finished Product. As you can tell, the middle section didn't turn out