Often called gateau aux bleuets or pouding aux bleuets, this cake and its many variations are popular in Quebec. Taken warm from the oven and turned upside-down, it becomes a delicious pudding to serve with whipped cream; left in the pan to cool, it becomes a cake. Add cinnamon it you like a pleasant spiciness; omit for a plain white cake.

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

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

Blueberry Muffins

Source:  Helena Bakes

NOTE:  The blueberries were local and I made a couple of minor changes to the recipe. I subbed sour cream for most of the milk and added a 1/4 teaspoon of baking soda.
1 stick unsalted butter, softened
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
cinnamon, sugar, and nutmeg for topping (if desired)
Preheat oven to 375°. Line muffin tins with paper or foil liners.
Mix together flour, salt, and baking powder in a bowl. Wash blueberries, toss with a small amount of flour (about 1 teaspoon) and set aside.
In a medium mixing bowl, cream together butter and sugar with an electric mixer until smooth. Add eggs one at a time; beat. Mix in vanilla extract.
Add flour mixture to butter and sugar, then mix until just combined. Add milk and mix again until just combined. Fold in blueberries with a plastic spatula, making sure not to over-mix – over-mixing will result in tough muffins.
Divide batter evenly among muffin tins. Sprinkle with cinnamon, sugar, and nutmeg if desired. Bake for 30 minutes or until golden brown and a toothpick inserted in centers comes out clean. Remove from oven and cool on wire racks in tins for 10 minutes. Remove from tins, place on wire racks and cool completely.
Makes 18 muffins.

Browned Butter Blueberry Muffins

Source:  Amandeleine
Adapted from Joy the Baker

Muffins

14 Tablespoons unsalted butter
2/3 cup whole milk
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup sugar
3/4 cup brown sugar
3 teaspoons baking powder
1 1/2 teaspoon salt
4 cups fresh blueberries

Streusel

6 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
1 cup all-purpose flour
7 tablespoons sugar

Directions

Put a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line two muffin pans with paper or foil liners
Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.
Whisk milk, egg, yolk and vanilla until combined.  Add the brown butter and stir to combine.
Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.  Gently but thoroughly fold in the blueberries.
Divide the batter among muffin cups and spread evenly.

Streusel:

Combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over the batter in the cups.
Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.

Makes 2 dozen regular size or 12 large size muffins (large muffins take longer to bake)