Blueberry Upside-Down Cakes

Mostly I wanted something to do with the blueberries that I had on hand, and something that could be made visually patriotic for the 4th of July.  I used two mini cake pans, and since they're very nonstick I didn't grease or flour them.  I did line the bottoms with parchment paper, however, as not doing so seemed like it would be pushing my luck a little bit.

• 1/2 C fresh or thawed frozen blueberries
• 1/3 C + 1 tsp sugar, divided
• 1/4 C buttermilk
• yolk of 1 large egg
• 1/2 tsp pure vanilla extract
• 1/3 C flour
• 1/8 tsp baking soda
• 1/8 tsp salt
• 2 Tbsp butter, at room temperature

1.  Preheat oven to 375°F.  Place jumbo muffin pan (3/4 C capacity) or mini cake pan on a piece of parchment paper and, using a pencil, trace around the bottom of one of the cups.  Cut out 4 parchment paper rounds to this measurement.
2.  Grease and lightly flour 2 muffin cups or mini cake pans if needed.  Fit 2 of the parchment rounds into each of the prepared pans, making a double layer.
3.  Place the blueberries and 1 tsp of the sugar in a small bowl, stir to mix.  Spoon the berries into the prepared pans, dividing evenly.  Set pans aside.
4.  Place buttermilk, egg yolk, and vanilla in a small bowl and whisk to mix.
5.  Sift flour, baking soda, and salt into a medium mixing bowl; add remaining 1/3 C sugar and whisk to combine.  Add butter and half of the buttermilk mixture.  Beat with electric mixer on low speed until dry ingredients are moistened.  Increase speed to medium and beat until batter is lightened and has slightly increased in volume, about 45 seconds.  Scrape down sides of bowl as needed.  Pour in remaining buttermilk mixture and beat on medium until well blended, about 20 seconds.
6.  Spoon batter over blueberries in pans, dividing evenly, and smooth tops.  If using a muffin pan, fill empty cups halfway with water to protect the pan.  Bake cakes at 375°F for 20-24 minutes, until a toothpick inserted in the center of one comes out clean.
7.  Remove from oven and place pans on wire rack to cool for 5 minutes.  If using a muffin pan, carefully pour water out of extra cups.  Carefully invert pans on large plate to release cake (if necessary, carefully run a knife around the edge of the cake to help it detach).  Peel off and discard parchment paper.  Serve warm.

Vanilla Creme Fraiche

• 1/4 C premium-quality vanilla bean ice cream, softened
• 3 Tbsp creme fraiche or sour cream

1.  Place soft ice cream and creme fraiche in a small bowl, whisk just to mix.  Serve immediately.

Robyn's notes: Cakes were served with Vanilla Creme Fraiche and Raspberry Curd.  This was only ok, mostly because I'm not supposed to eat blueberries, they make me fairly ill, so I just tasted a few bites.  He enjoyed it, but not worth raving over.  The vanilla creme fraiche was not worth making again.  The flavour of the ice cream was totally lost, so it was like eating completely liquified creme fraiche.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often