Double Lemon Blueberry Upside-Down Cake
1/3 -cup butter or margarine
1 cup packed brown sugar
2 cups fresh or frozen blueberries (used frozen)
18.25- ounce package lemon cake mix
3-ounce package lemon flavored gelatin
3/4 cup vegetable oil
3/4 cup fat-free buttermilk
Preheat oven to 350 degrees.
Place butter in a 10-inch tube pan. Place pan in oven until butter melts.
Remove from oven.
Sprinkle brown sugar evenly over butter. Sprinkle blueberries over sugar. Coat sides with butter-flavor cooking spray. Set aside.
In a large mixer bowl, combine cake mix, gelatin, eggs, oil and buttermilk.
Beat on medium speed for 4 minutes. Spread batter evenly in prepared pan.
Bake 1 hour to 1 hour 15 minutes or until cake tester inserted in center comes out clean. If needed, cover top of cake with aluminum foil to prevent over-browning.
Cool in pan about 10 minutes. Run a knife around edge and center of pan.
Invert cake onto a platter or cake stand.
Makes 16 servings.
Pairs Well With
I saw this several weeks ago in my Yahoo group. DH is a blueberry lover and it turns out so were all of my guests! This is easy, impressive, and ever-so-good! The cake is dense and moist and the blueberry/butter/brown sugar topping is to die for!
It sounds delicious.
Loopy3377 aka Linda