Easy Blueberry Upside Down Cake





This time of year, there are plenty of local blueberry farms lining the county roads throughout the Midwest.  In early July, rustic hand painted signs announce the arrival of a new blueberry crop at many of these farms.  Last Sunday, I stopped at one such farm to gather a supply of fresh fruits and vegetables.  To my surprise, there were “slim pickings” available for sale. The unprecedented soggy, Midwest rains and cooler summer temperatures have made a bit of a mesh of things.  When I asked if they had any blueberries for sale, the owner expressed her disappointment as she said the crop was a bit overripe and the berries seemed uncharacteristically  soft.  I usually bring home a 25 pounds box, but instead, I purchased only two pints.  Hopefully, I can visit another stand with a bit more success.

For a quick summer treat, I assembled this incredibly easy recipe that is sure to tantalize your taste buds.  It’s much like a traditional upside down cake that usually includes pineapple.  Instead, a few cups of berries are used to top the tender butter cake.  I hope you’ll give this simple recipe a try. It seems the flavor grows as the cake sits for a bit.

Easy Blueberry Upside Down Cake

1/4 cup butter, melted

1/2 cup brown sugar

2 cups fresh blueberries

1 package yellow or butter cake mix + recipe eggs, oil, and water

1 teaspoon almond extract

Coat the bottom of a 13×9″ baking dish with butter; sprinkle with brown sugar and blueberries. Prepare cake batter according to package directions.  Add almond extract, mix well.  Evenly spread the batter over the blueberries.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Invert onto a serving plate. If desired, serve warm with ice cream.  

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