Blueberry Upside-Down Cake

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Nutrition per serving    (USDA % daily values)
CAL
326
FAT
41%
CHOL
37%
SOD
28%

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Ingredients for 12 servings

1/2 cup butter, softened

3/4 cup milk

4 teaspoons baking powder

1 cup white sugar

1/2 cup slivered almonds, toasted

2 tablespoons all-purpose flour

1/2 cup white sugar

1 tablespoon grated lemon zest

3 eggs

2 tablespoons grated lemon zest

1 teaspoon almond extract

2 cups fresh blueberries

2 cups all-purpose flour

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