DOUBLE LEMON BLUEBERRY UPSIDE-DOWN CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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
  • 4 eggs
  • 3/4 cup vegetable oil
  • 3/4 cup fat-free buttermilk

Directions

  • 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.

Notes

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!

Categories: Dessert 

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