Blueberry upside-down cake
June 24, 2009
MAKES 18 SERVINGS
3 cups fresh blueberries (or frozen, thawed and drained)
1½ tablespoons lemon juice
¾ cup sugar
1½ tablespoons cornstarch
3 tablespoons butter
1 yellow cake mix (prepared per box directions)
Spread berries evenly in bottom of a 9-by-13-inch greased cake pan. Sprinkle with lemon juice. Combine sugar and cornstarch; pour over berries. Dot berry mixture with butter. Top with prepared cake batter. Bake at 350 degrees for 45 minutes or until done. Invert pan before cake cools. Serve with ice cream or whipped cream.
Blueberry-Recipe.com
Nutrition facts per serving: 236 calories, 6 g fat, 3 g saturated fat, 5 mg cholesterol, 47 g carbohydrates, 1 g protein, 281 mg sodium, 1 g fiber
