Blueberry Upside Down Cake
A simple blueberry upside down cake with fresh lemon zest.Juicy blueberries baked under a soft, fluffy cake layer.Perfect easy dessert for family gatherings.
Ingredients
- ½ cup salted butter melted and divided
- ½ cup sugar divided
- 2 pints fresh blueberries divided
- Zest of 2 lemons divided
- 1 package yellow cake mix 432 g package
Instructions
- Preheat the oven to 375°F (190°C).
- Grease two 8-inch round cake pans. Pour ¼ cup melted butter into each pan and sprinkle each with ¼ cup sugar.
- In a bowl, mix the blueberries with the zest of one lemon. Divide evenly and spread over the prepared pans.
- Prepare the cake mix according to package directions. Stir in the zest of one lemon.
- Divide the batter evenly over the blueberries.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then carefully invert onto serving platters.
Notes
This cake pairs beautifully with whipped cream or vanilla ice cream. You can also swap lemon zest for orange zest for a slightly sweeter citrus note.