This is one my favorite times of the year, the days are long and summer fruits are plentiful, affordable and fresh. I was inspired by the Nestle website to make this little blueberry upside down cake. It baked perfectly in my 8 inch dutch oven, you could easily double the recipe if you want to bake it in a larger one. I made it with 8 coals in a ring around the bottom and 12 on top. It baked in no time flat, be sure to check it after 15 minutes. I even whipped the cream by hand, the topping melted into the sweet, lemon scented cake and warm blueberries, the perfect summer dessert!
Lemon Blueberry Upside Down Cake
1/4 cup butter, melted
1 1/2 cup blueberries, fresh or frozen
2 tsp. grated lemon zest, divided
1/2 cup brown sugar
1 9 oz. package of yellow cake mix (Jiffy size)
1/2 cup heavy cream, whipped or whipped topping
Lightly oil or spray an 8 inch dutch oven. Line with parchment paper.
Pour melted butter in bottom of dutch oven. Sprinkle brown sugar evenly over butter.
Mix blueberries and 1 teaspoon of lemon zest. Sprinkle berries over brown sugar.
Prepare cake mix according to package directions, stirring in 1 teaspoon of lemon zest at end of mixing. Pour batter over berries.
Bake at 350 degrees for 20-25 minutes or until center of cake springs back when tested.
Let cake cool for 10-15 minutes in dutch oven. Invert onto plate, serve warm with whipped cream.
Makes 4-5 servings.
|Layer blueberries and lemon zest over brown sugar and melted butter|