Description
A quick and easy blueberry upside down cake made with fresh blueberries and yellow cake mix.
Ingredients
Scale
- 4 cups fresh blueberries (or frozen, thawed and drained)
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 box yellow cake mix (15.25 oz)
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake pan (or line the bottom with parchment).
- Make the blueberry layer: Pour melted butter into the pan, then sprinkle evenly with sugar. Add blueberries in an even layer.
- Add cake mix: Sprinkle the dry cake mix evenly over the blueberries (do not prepare the mix).
- Bake for 40–45 minutes, until golden and bubbly around the edges.
- Flip: Cool in the pan for 10 minutes, then run a knife around the edge and invert onto a serving plate. Let sit 1 minute, then lift the pan off.
- Serve warm (amazing with vanilla ice cream or whipped cream).
Notes
- Works best with fresh blueberries, but frozen can be used if thawed and drained.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry upside down cake, easy blueberry cake, blueberry dessert, cake mix dessert, quick cake recipe, summer dessert