Today’s Cooking Through My Collection recipe is for a blueberry upside down cake.
This recipe comes from one of my favorite types of cookbooks and that is an old community/church type cookbook. I love community and church group type cookbooks because they are usually full of everyday recipes that people love.
I picked this cookbook up used a few years ago. What caught my attention about this cookbook was that it was full of blueberry recipes. Yes, the whole cookbook is based on only recipes that use blueberries.
Since we have blueberry bushes in our garden, and I almost always have a bunch in the freezer, this was a book I knew I would use and love.
I recently decided to give the blueberry upside down cake recipe a try. I love pineapple upside down cake, so this was a cake I was sure I would love.
Since the recipe is an older recipe it did need some work. The main thing being that it called for a size of cake mix that I had never heard of or seen. I love doctoring up cakes by using a cake mix, so I did not mind the cake mix part, it was the size that threw me off. I knew it would need some adapting, but I thought I could make it work.
Well, the first time I made this it was a disaster. It was not done in the center and it was ugly. Like really bad. But the taste, of the part that was done, was wonderful, so I was pretty sure with some more adapting I could make it work.
So I went back to work on it and my second version was perfect. It was not only delicious, but it came out of the pan great and looked like an upside down cake should look.
My family loved this. We thought it was almost coffee cake like. Which means it would work for a dessert, but also a bunch type meal. I think a few nuts added to the blueberry part would also be good.
I also think this would work in a 9×13 pan, although it would be harder to flip out of the pan and onto a plate that way. I do think it would work though if you are not that worried about presentation. You could easily just serve it out of the pan and flip the pieces onto the plates as you serve them.
- 1/4 cup butter, melted
- 1/2 cup sugar
- 2 cups blueberries, fresh or frozen
- 2 tablespoons lemon juice
- 1 yellow cake mix, plus ingredients needed for making cake mix
- Preheat oven to 350.
- Divide melted butter evenly between 2- 8 inch cake pans.
- Sprinkle sugar on top of butter, dividing evenly between the two pans.
- Place blueberries on top of sugar and set pans aside.
- Make cake mix according to directions adding in the lemon juice.
- Spread cake batter between the two pans.
- Bake for 32-36 minutes or until cake is done and toothpick inserted into the center comes out clean.
- Note: I used a King Arthur gluten free yellow cake mix and it worked fine.
- Makes 2- 8 inch cakes.
Amount Per Serving: Calories: 305Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 500mgCarbohydrates: 63gFiber: 1gSugar: 36gProtein: 3g
Nutritional values are approximate and aren't always accurate.