Recipe adapted from Upstate Ramblings and the proper homemade version can be found here. I need quick and easy so I’ve used a box cake mix!
My mother’s blueberry bushes were overflowing this summer so I spent some time cruising Pintrest for something different to make using them. I don’t care for raw blueberries, after 30 some years of trying them and ALWAYS getting the sour one I’ve decided I just don’t like them. I do, however, like blueberries baked in things. I came across the blueberry upside down cake and decided to try it out. I did alter it a bit with a box cake mix. I really don’t bake that well and needed something as foolproof as possible! Even though the “hands off” time for making this dessert is over an hour, I was able to whip the cake up to pop it in the oven in less than 15 minutes.
- blueberries (1 1/2 cups)
- brown sugar (1/3 cup)
- butter (2 TBSP)
- box cake mix
- eggs, water, and oil (per box cake instructions)
- vanilla extract (a splash)
The items I used for this recipe are…
- 9 in. cake pan
- small saucepan
- hand mixer
- wooden spoon
Once I’ve gathered all the ingredients, which probably took more time than assembling the cake, whipped up the cake batter using the box cake instructions aka dump it all into a bowl and mix.
Up next, dissolving the brown sugar into the butter. I used medium high heat and mixed the butter and brown sugar together until the sugar was dissolved.
When the sugar was fully dissolved I poured it into the baking dish (which I sprayed with PAM spray), added the blueberries, poured the cake mix over the blueberries, and popped it in the oven. 55 minutes later I was pulling the finished product out. It’s that easy!!
Once you pull the cake from the oven let it sit for 15 minutes or so then flip it out onto your serving dish! Voila!! An easy yummy dessert that’s easy enough to whip up even on a busy day.