BLUEBERRY UPSIDE DOWN CAKE

BLUEBERRY UPSIDE DOWN CAKE

By:
Jan W
Edited on Jul 07, 2009

Made this on the 4th of July, served warm and topped with homemade ice cream....DELICIOUS!!! HOWEVER........I made mine in Mom's cast iron skillet.

Ingredients

1/4 c. butter
2 c. fresh or frozen unsweetened blueberries, thawed
1 tsp. grated lemon peel
1 tsp. grated lemon peel
1/2 c. sugar
1 (8 1/2 oz.) pkg. yellow cake mix
1/2 c. heavy cream, whipped - optional

Directions

Melt butter in an 8 inch square pan. Sprinkle sugar evenly over butter. Mix blueberries and 1 teaspoon lemon peel; sprinkle over sugar.
Prepare yellow cake mix according to package directions, stirring in 1 teaspoon lemon peel at end of mixing. Spread batter over berries.
Bake in a moderate oven (375 degrees) for 30 minutes or until cake tests done. Let stand for 10 minutes. Turn out onto platter. Serve warm. Top with whipped cream at the table if you wish. Serves 9.


Not a NESTLÉ®-tested recipe.


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