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Blueberry-Lemon Upside-Down Cake

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
  • Total Time
    Prep: 10 min. Bake: 35 min. + cooling
  • Makes
    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

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 zest 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.

Not sure which brand of cake mix to buy? Check out the brands our editors and the Taste of Home Test Kitchen recommend.

https://preprod.tasteofhome.com/article/best-cake-mix/

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.