Quick Blueberry Upside Down Cake
18 servings
1 box white cake mix
1 tsp lemon extract
1 pint blueberries fresh or frozen divided
1/2 cup (1 stick) butter melted and divided
1 cup brown sugar divided
1 tsp grated lemon peel divided
Whipped cream/ice cream as topping
Preheat oven to 375F.
Prepare cake mix to package directions with lemon extract. Melt butter. Divide into 2 9-inch square pans or Pyrex baking pans, (decrease heat to 350F for pyrex). Sprinkle 1 cup brown sugar over butter. Divide blueberries over that. Sprinkle on grated lemon peel. Pour and spread over cake batter evenly in each pan. Bake about 20 to 30 minutes or top is light golden and done. Cool ten minutes in the pan and carefully invert onto serving platter.
Yield 2 pans.
Note: one may use a 9 x 13 or oblong pan but smaller pans are easier
to invert onto a serving plate. Cut in squares to serve.
Serve along with ice cream or whipped cream. Serve warm or room
temperature.