->Blueberry Upsidedown 03 <-

18 servings 1 box white cake mix

1 tsp lemon extract

1 pint blueberries fresh or frozen divided

1/2 cup (1 stick) butter melted and divided

1 cup brown sugar divided

1 tsp grated lemon peel divided

Whipped cream/ice cream as topping

Preheat oven to 375F.

Prepare cake mix to package directions with lemon extract (one may

use whole eggs instead of just the whites if recipes instructs

2 9-inch square pans or 350F for pyrex

cup brown sugar over butter. Divide blueberries over that. Sprinkle

on grated lemon peel. Pour and spread over cake batter evenly in

20 to 30 minutes or top is light golden and done. Cool ten minutes in the pan and carefully invert onto serving

platter.

Yield 2 pans.

Note: one may use a 9 x 13 or oblong pan but smaller pans are easier

to invert onto a serving plate. Cut in squares to serve.

Serve along with ice cream or whipped cream. Serve warm or room

temperature.