Blueberry Upside-Down Cake

Name: Blueberry Upside-Down Cake
Yield: Serves 9
Ingredients: ¼ c. butter or regular margarine; 1 tsp. grated lemon peel; 1 (8½ oz.) pkg. yellow cake mix; ½ c. heavy cream, whipped (optional); ½ c. sugar; 2 c. fresh or frozen unsweetened blueberries, thawed

Preparation info

Serves
9

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Cake mix makes this a quickie dessert

Ingredients

¼ c. butter or regular margarine
½ c. sugar
2

Cake
Dessert
Vegetarian

Method

Melt butter in 8" square baking pan. Sprinkle sugar evenly over butter.
Mix blueberries and 1 tsp. lemon peel; sprinkle over sugar.
Prepare yellow cake mix according to package directions, stirring in 1 tsp. lemon peel at end of mixing. Spread batter over berries.
Bake in moderate oven (375°) for 30 minutes or until cake tests done. Let stand