Double Lemon Blueberry Upside-Down Cake


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Serves | Prep Time | Cook Time

Why I Love This Recipe

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!


Ingredients You'll Need

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.


Questions, Comments & Reviews


Hi Suzi, Do you think I could use a 9x13 pan for this? I never can get the cakes to come out of a tube pan.

It sounds delicious.

Loopy3377 aka Linda


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