Blueberry-Lemon Upside-Down Cake

Name: Blueberry-Lemon Upside-Down Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 servings
Ingredients: 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

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 10 min. Bake: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Bonnie Roberts, Newaygo, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 23, 2023

I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. —Bonnie Roberts, Newaygo, Michigan

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

Watch How to Make Blueberry-Lemon Upside-Down Cake

TEST KITCHEN APPROVED

Blueberry-Lemon Upside-Down Cake

7 Reviews Add your review

Yield:12 servings

Prep:10 min

Cook:35 min

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Ingredients

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

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Directions

1
Preheat oven to 350°. In a greased 13x9-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.

2
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.

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.