Blueberry Lemon Upside Down Cake
Prep time:
Cook time:
Total time:
Serves: 12 servings
YUM! First word that comes to mind with this recipe. Pies are great, but sometimes you just want some texture that this cake can give you. [br][br][cap id=”attachment_9411″ align=”alignleft” width=”150″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/exps52671_SD153320B12_11_2b-150×150.jpg” width=”150″ height=”150″ class=” size-thumbnail” title=”exps52671_SD153320B12_11_2b”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
- 4 cups fresh blueberries
- 1/2 cup sugar
- 2 cups miniature marshmallows
- 1 package yellow cake mix (regular size)
- 1/2 tsp grated lemon zest
- Whipped topping
Instructions
- Preheat oven to 350 degrees.
- In a greased 13×9″ 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 until a toothpick inserted in center comes out clean (approx 35-45 minutes).
- Cool 10 minutes before inverting onto a serving plate.
- Serve warm with whipped topping.
