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Lemon Blueberry Topping:.
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Preheat the oven to 350 degrees F.
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In a 9 inch round cake pan, melt the butter over low heat.
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Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes.
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Remove the pan from the heat.
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Arrange the blueberries evenly over the brown sugar mixture.
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Scatter the lemon zest over the blueberries.
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Cake:.
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Sift the flour, baking powder and salt.
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In a large bowl, using a hand-held mixer (you may do this in a stand mixer if you don't have a hand-held) set at medium speed, beat the butter until creamy, about 30 seconds.
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Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
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Beat in the eggs, one at a time.
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Beat in the vanilla and white chocolate.
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On low speed, beat in half the flour mixture until just combined.
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Scrape down the bowl and beat in the coconut milk.
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Beat in the remaining flour mixture until combined.
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Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
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Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes.
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Cool in the pan on a wire rack for about 3 minutes.
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Run a knife around the edge of the cake to release it from the sides of the pan.
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Invert a serving plate over the cake and turn the cake out onto the plate.
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Let cool 30 minutes before serving.
