Recipe Archives->Cakes->Blueberry Upsidedown 03

Quick Blueberry Upside Down Cake
18 servings 

1 box white cake mix
1 tsp lemon extract
1 pint blueberries fresh or frozen divided
1/2 cup (1 stick) butter  melted and divided
1 cup brown sugar divided
1 tsp grated lemon peel divided
Whipped cream/ice cream as topping

Preheat oven to 375F.

Prepare cake mix to package directions with lemon extract (one may
use whole eggs instead of just  the whites if recipes instructs
only whites).  Melt butter. Divide into 2 9-inch square pans or
Pyrex baking pans, (decrease heat to 350F for pyrex).  Sprinkle 1
cup brown sugar over butter.  Divide blueberries over that. Sprinkle
on grated lemon peel. Pour and spread over cake batter evenly in
each pan. Bake about 20 to 30 minutes or top is light golden and
done. Cool ten minutes in the pan and carefully invert onto serving
platter.

Yield 2 pans.

Note: one may use a 9 x 13 or oblong pan but smaller pans are easier
to invert onto a serving plate. Cut in squares to serve.

Serve along with ice cream or whipped cream.  Serve warm or room
temperature.

Printable version: blueberry-upsidedown03.txt.