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
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
Reviews
Made this recipe with fresh blueberries, lemon cake mix, added a touch of lemon juice to the blueberries. Cooked it for as long as they said, toothpick came out clean, when I turned it over onto the pan after cooling, the whole thing was raw inside. For whoever wants to be brave and try this recipe, I would cook it twice as long as they say to cook it. I just hate wasting the ingredients because blueberries obviously aren’t cheap.
This cake is yummy and simple to make. A new summer go to for us. Thank you
This cake was really bad. The bottom was really mushy and I don't believe it needs the marshmallows, it makes it REALLY sweet. The box cake gives it an after taste.
want more lemon .... use a lemon cake mix instead of yellow ... just saying!Sounds interesting and I might make one day...
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.
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!