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| BLUEBERRY UPSIDE DOWN CAKE | |
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1/4 c. butter 2 c. fresh or frozen unsweetened blueberries, thawed 1 tsp. grated lemon peel 1 tsp. grated lemon peel 1/2 c. sugar 1 (8 1/2 oz.) pkg. yellow cake mix 1/2 c. heavy cream, whipped - optional Melt butter in an 8 inch square pan. Sprinkle sugar evenly over butter. Mix blueberries and 1 teaspoon lemon peel; sprinkle over sugar. Prepare yellow cake mix according to package directions, stirring in 1 teaspoon lemon peel at end of mixing. Spread batter over berries. Bake in a moderate oven (375 degrees) for 30 minutes or until cake tests done. Let stand for 10 minutes. Turn out onto platter. Serve warm. Top with whipped cream at the table if you wish. Serves 9. | |
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recipe reviews #141933
Sheri (Manitoba) says:
I actually loved the flavour in the recipe, I dropped the stars from 5 to 3 because and in my view a big problem.... The oven temperature is FAR to high to bake a cake, especially a cake mix cake! I used GF (gluten free) cake mix and a glass baking dish. The lemon is a great addition, and I used BROWN sugar to get more flavour and sprinkled cinnamon over the berries prior to pouring the cake mix on the top. Don't bake at 375°F that is just too high an oven temperature!
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