Ingredients Jump to Instructions ↓

  1. Quick Blueberry Upside Down Cake

  2. 18 servings 1 box white cake mix

  3. 1 tsp lemon extract

  4. 1 pint blueberries fresh or frozen divided

  5. 1/2 cup (1 stick) butter melted and divided

  6. 1 cup brown sugar divided

  7. 1 tsp grated lemon peel divided

  8. Whipped cream/ice cream as topping

  9. Preheat oven to 375F.

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

  11. use whole eggs instead of just the whites if recipes instructs

  12. 2 9-inch square pans or 350F for pyrex

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

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

  15. 20 to 30 minutes or top is light golden and done. Cool ten minutes in the pan and carefully invert onto serving

  16. platter.

  17. Yield 2 pans.

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

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

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

  21. temperature.


Send feedback