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Blueberry-Lemon Upside-Down Cake

Source of Recipe

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Blueberry-Lemon Upside-Down Cake

Simple & Delicious April/May 2015
Prep: 10 min. Bake: 35 min. + cooling
Yield: 12 servings.

I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. �Bonnie Roberts, Newaygo, Michigan

Ingredients:
� 4 cups fresh or frozen unsweetened blueberries, thawed
� 1/2 cup sugar
� 2 cups miniature marshmallows
� 1 package yellow cake mix (regular size)
� (+ ingredients to make cake)
�
� 1/2 teaspoon grated lemon peel
� Whipped topping , 'optional'

Directions:
1. Preheat oven to 350�. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon peel before mixing batter; pour over marshmallows.

2. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.

1 piece (calculated without whipped topping) equals 313 calories, 11 g fat (2 g saturated fat), 47 mg cholesterol, 279 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.