Blueberry Upside Down Cake - Cake Mix Recipe
If you like pineapple upside down cake, you will love this blueberry upside down cake as light and airy coffee cake style dessert.
Servings: 12
Calories: 379kcal
Cost: $7
Ingredients
Cake Batter
- 1 box yellow cake mix
- 4 eggs
- 1 cup milk
- 1 cup melted butter 2 sticks
Blueberry Topping
- 1/2 cup brown sugar
- 3 tbsp butter
- 2 cups fresh blueberries
Instructions
- Preheat oven to 350 if using a glass cake pan or a shiny cake pan. (Preheat oven to 325 if using a dark metal cake pan.)
- In a large mixing bowl, combine cake mix, eggs, milk, and melted butter.
- Mix ingredients until well combined and most bubbles are gone.
- In a small saucepan, combine brown sugar and butter.
- Simmer on low until the mixture is melted and well-blended. The mixture should resemble a thick caramel.
- Spray two nine-inch round cake pans with Pam.
- Gently pour the brown sugar mixture into the cake pans, dividing in half.
- Carefully spread one cup of blueberries over the caramel mixture in each pan.
- Next, gently pour the cake batter over the blueberries, again dividing in half.
- Bake according to cake mix box instructions (typically 27 minutes to 35 minutes). Bake until sides pull in, cake top springs easily, and a toothpick in center comes out clean.
- Let the cakes cool in their pans on the stove for about 15 minutes.
- Gently, flip the cake onto a flat round platter by placing the platter on top of the cake pan and then carefully turning it all over. The blueberries should now be on top.
- Allow the cake to set on the counter with the cake pan still on top for 10-15 minutes longer to help ease the topping onto the cake.
- Allow cake to cool completely before serving.
Nutrition
Calories: 379kcal | Carbohydrates: 50g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 528mg | Potassium: 112mg | Fiber: 1g | Sugar: 31g | Vitamin A: 808IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 1mg