Blueberry-Lemon Upside-Down Cake

“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

Photo: Taste of Home
Servings Prep Time Cook Time
12portions 10minutes 35minutes + cooling
Servings Prep Time
12portions 10minutes
Cook Time
35minutes + cooling
Portions: portions
Portions: portions
  1. Preheat oven to 350 F. 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 centre comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.
Recipe Notes

Nutrition Facts

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