Blueberry Upside-Down Mistake

August 28, 2009

DSC04121Make a luscious blueberry dessert for your dinner guests with this easy recipe,

compliments of Elizabeth W. Gift Baskets

What started out to be a pretty little blueberry upside-down cake turned into a delicious mess that all my dinner guests wanted the recipe for. I’m normally not a big fan of storebought cake and bread mixes, and what follows is not really a recipe. This is how a harried hostess, scrambling to throw together a quick dessert for unexpected guests, stumbled upon a revelation. When your cake comes out of the pan, but leaves the fruit topping stuck to the bottom, just scoop some of each into a bowl and top with lots of ice cream.


Preheat oven to 375 degrees. Butter an 8 x 2-inch cake pan. Pour 2 tablespoons of melted butter into the pan. Sprinkle with 3 tablespoons of brown sugar. Scatter 1-1/2 cups fresh blueberries over the sugar. Set aside.

To a 7-ounce bag of blueberry muffin mix, add ½ cup milk, ¼ cup sugar, ½ teaspoon freshly grated lemon zest, and ¼ teaspoon cinnamon. Stir until just moistened.

Pour the batter into the cake pan. Sprinkle ½ cup blueberries over the batter. Bake for 35 to 40 minutes.

Immediately attempt to unmold the cake, inverting it onto a cakestand. If it all comes out perfectly, lucky you. If not, scoop gobs of the cake from the cakestand into serving bowls. Top with gobs of the topping from to the bottom of the pan. Top that with a big scoop of vanilla ice cream. Serve warm.



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