Blueberry-Lemon Upside-Down Cake

Name: Blueberry-Lemon Upside-Down Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 servings.
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 zest; Whipped topping

TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling YIELD: 12 servings.

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

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 zest
Whipped topping

Directions

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 zest 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.

Nutrition 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.

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