Saturday, May 8

Blueberry-Lemon Upside-Down Cake


  • 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



Blueberry-Lemon Upside-Down Cake


  • Preheat oven to 350°. In a greased 13×9-in. 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 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.

Not sure which brand of cake mix to buy? Check out the brands our editors and the Taste of Home Test Kitchen recommend.


Nutrition Facts

1 piece (calculated without whipped topping): 313 calories, 11g fat (2g saturated fat), 47mg cholesterol, 279mg sodium, 53g carbohydrate (34g sugars, 1g fiber), 4g protein.

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