Double Lemon Blueberry Upside-Down Cake
CATEGORIES
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
  1. Preheat oven to 350 degrees.
  2. Place butter in a 10-inch tube pan. Place pan in oven until butter melts.
  3. Remove from oven.
  4. Sprinkle brown sugar evenly over butter. Sprinkle blueberries over sugar. Coat sides with butter-flavor cooking spray. Set aside.
  5. In a large mixer bowl, combine cake mix, gelatin, eggs, oil and buttermilk.
  6. Beat on medium speed for 4 minutes. Spread batter evenly in prepared pan.
  7. 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.
  8. Cool in pan about 10 minutes. Run a knife around edge and center of pan.
  9. Invert cake onto a platter or cake stand.
  10. Makes 16 servings.
RECIPE BACKSTORY
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!