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Pour prepared cake batter over the blueberries. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate. The upside down cake for blueberry loves!
This cake with fresh blueberries is one of her beauties. —Bonnie Roberts, Newaygo, Michigan Preheat oven to 350°. In a greased 13×9-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.
If any blueberries stick to the pan you can just remove them with the spatula and replace them on top of the cake. Cool for 20 to 30 minutes, then serve and enjoy. Uneaten blueberry upside-down cake can be stored at room temperature (covered) for up to 2 days.
In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla.
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