Blueberry-Lemon Upside-Down Cake Recipe

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Blueberry-Lemon Upside-Down Cake Recipe
Blueberry-Lemon Upside-Down Cake Recipe photo by Taste of Home
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Blueberry-Lemon Upside-Down Cake Recipe

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Publisher Photo
I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. —Bonnie Roberts, Newaygo, Michigan
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling

Ingredients

  • 4 cups fresh or frozen unsweetened blueberries, thawed
  • 1/2 cup sugar
  • 2 cups miniature marshmallows
  • 1 package yellow cake mix (regular size)
  • 1/2 teaspoon grated lemon peel
  • Whipped topping

Directions

Preheat oven to 350°. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon peel before mixing batter; pour over marshmallows.
Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping. Yield: 12 servings.
Originally published as Blueberry-Lemon Upside-Down Cake in Simple & Delicious April/May 2015

Nutritional Facts

1 piece (calculated without whipped topping): 313 calories, 11g fat (2g saturated fat), 47mg cholesterol, 279mg sodium, 53g carbohydrate (34g sugars, 1g fiber), 4g protein.

  • 4 cups fresh or frozen unsweetened blueberries, thawed
  • 1/2 cup sugar
  • 2 cups miniature marshmallows
  • 1 package yellow cake mix (regular size)
  • 1/2 teaspoon grated lemon peel
  • Whipped topping
  1. Preheat oven to 350°. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon peel before mixing batter; pour over marshmallows.
  2. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping. Yield: 12 servings.
Originally published as Blueberry-Lemon Upside-Down Cake in Simple & Delicious April/May 2015

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Reviews forBlueberry-Lemon Upside-Down Cake

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MY REVIEW
jjpatters User ID: 4830615 248925
Reviewed Jun. 1, 2016

"It was a good dessert, just not lemony enough for me. I will make it again but with a few alterations. Super easy to make, but I found it lacking in lemon flavor even after doubling the grated lemon peel. Next time I will try adding some lemon juice to the blueberries to give them a kick and use parchment paper on the bottom of the pan since some of the blueberries remained in the pan. Not a big deal though, they were easy to scoop up and put back on the top. I used real whipped cream for the topping."

MY REVIEW
clorhead User ID: 795734 229841
Reviewed Jul. 19, 2015

"Very tasty and easy! I only used about 1/4 cup of sugar and it was still plenty sweet for us, especially with the whipped topping. Next time I will probably add some more lemon peel. Thanks for the recipe!"

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