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–+ servings
A slice of blueberry upside down cake on a plate with a bite off the end.
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4.67 from 3 votes

Blueberry Upside Down Cake

Show-stopping summer recipe with fresh blueberries! Makes two cakes with a simple box cake mix for entertaining and potlucks.
Course Desserts
Cuisine American
Keyword blueberry upside down cake
Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
Servings 16
Calories 200kcal
Author Stacie Vaughan

Equipment

Ingredients

  • ½ cup salted butter melted, divided
  • ½ cup sugar divided
  • 2 pints fresh blueberries divided
  • 2 lemons zested, divided
  • 1 package yellow cake mix 432g package
US Customary - Metric

Instructions

  • Preheat oven to 375°F.
  • Grease two 8" round cake pans. Pour ¼ cup butter in each cake pan. Sprinkle with ¼ cup sugar in each cake pan.
  • In a bowl, mix blueberries with zest of one lemon. Spread blueberries, evenly, in both cake pans.
  • Prepare cake mix according to package directions. Stir in zest of one lemon. Spread batter, evenly, in cake pans.
  • Bake for 30 minutes or until a toothpick comes out of the centre of the cake clean. Let cool for 10 minutes before turning upside on a platter.
  • Serve with whipped cream, if desired.

Notes

This recipe makes 2 cakes.

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 35g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 243mg | Fiber: 2g | Sugar: 22g