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Turn a simple yellow cake into a terrific dessert with blueberries and a handful of other ingredients. It's great for company too.—Nancy Kramer, Newmanstown, Pennsylvania
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Upside-Down Cake in Country Woman May/June 2004, p35
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