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Double Lemon Blueberry Upside Down Cake




Source of Recipe


nanamitchem






List of Ingredients



• 1/3 cup butter or margarine
  
• 1 cup packed brown sugar
  
• 2 cups blueberries, fresh or frozen
  
• 1 (18 1/4 ounce) box lemon cake mix
  
• 1 (3 ounce) package lemon gelatin powder
  
• 4 eggs
  
• 3/4 cup vegetable oil
  
• 3/4 cup fat free buttermilk
  






Instructions



1. Preheat oven to 350 degrees. Place butter in a 10 inch tube pan. Place pan in oven until butter melts. Remove pan from oven. Sprinkle brown sugar evenly over butter. Sprinkle blueberries over sugar. Coat sides with butter flavor cooking spray. Set aside.
   
2. In a large mixer bowl, combine cake mix, gelatin, eggs, oil and buttermilk. Beat on medium speed for 4 minutes.
   
3. Spread batter evenly in prepared pan. Bake for 1 hour to 1 hour 15 minutes, or until cake tester inserted in center comes out clean. If needed, cover top of cake with aluminum foil to prevent over browning. Cool in pan for 10 minutes. Run knife around edge and center of pan. Invert cake onto platter or cake stand.
   
4. Yield: 16 servings