blueberry cake
A moist and tangy blueberry upside down cake made with lemon zest and topped with caramelized fresh blueberries. Perfect for summer gatherings.
Ingredients
Main Ingredients
- 0.5 cup salted butter melted, divided
- 0.5 cup sugar divided
- 4 cups fresh blueberries divided
- 2 whole lemons zested, divided
- 1 package yellow cake mix 432g package
Instructions
Preparation Steps
- Preheat oven to 375°F.
- Grease two 8-inch round cake pans. Pour 0.25 cup melted butter in each pan and sprinkle 0.25 cup sugar evenly over the butter in each pan.
- In a bowl, mix 2 cups blueberries with zest of 1 lemon. Evenly spread the blueberry mixture in both cake pans.
- Prepare the cake mix according to package directions, stirring in the zest of 1 lemon. Evenly spread the batter over the blueberry layer in both pans.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before inverting the cakes onto a platter.
- Serve with whipped cream, if desired.
Notes
This blueberry upside down cake is best served fresh and can be paired with whipped cream or vanilla ice cream for an extra treat.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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