1. Preheat oven to 350 degrees F. Spray a 9-inch round cake pan with vegetable cooking spray.
2. In a small bowl, mix together blueberries, blueberry syrup, and lemon juice. Pour into prepared cake pan in an even layer and set aside.
3. In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, use an electric mixer on low speed to mix together milk, melted butter,egg, and lemon zest. Add dry mixture to liquid mixture in large bowl, and beat on low speed just until incorporated, about 15 seconds. Scrape down sides, then beaton medium speed for 1 minute. The batter should be thick but pourable. Spoon batter over blueberries in pan, spreading gently to cover berries while being careful not to bring blueberry juice into cake batter.
4. Bake at 350 degrees F for 30 to 35 minutes,or until a toothpick comes out clean and the surface is golden. Cool pan on a wire rack for 10 minutes, then place a large plate over the pan and invert cake so blueberries are on top. Let coolanother 10 minutes or so, until the cake is warm but not steaming hot. Cut into wedges, and serve warm or at room temperature, topped with a dollop of whipped cream, if desired.
Source: Hannaford fresh Magazine, July - August 2009