Blueberry Lemon Upside Down Cake

Today I'm wrapping up Father's Day 2015 - Gone Fishin'.

You can read all about it here.

For dessert, I served something new called

Blueberry Lemon Upside Down Cake.

I mean, how could I possibly go wrong?

Blueberry Lemon Upside Down Cake

one yellow cake mix

two cups mini marshmallows

four cups fresh blueberries

1/2 cup sugar

zest and juice from one lemon

3 eggs

canola oil

water

Preheat oven to 350 degrees. Wash blueberries and remove any stems. Grease 9x11 casserole dish with butter and add blueberries, spreading them out to an even layer. Sprinkle over 1/2 cup sugar and then the marshmallows.

Prepare yellow cake mix according to directions, adding lemon zest and juice. Reduce water according to how much juice your lemon had. Pour on top of marshmallows and smooth it out.

Bake for 35-45 minutes or until toothpick comes out clean.

Wait for 10 minutes and then flip over onto serving dish.

(This is an upside down cake,

so you have to flip it over before the fruit completely cools.

Be sure to have a large, flat serving dish ready.

A cookie sheet would work fine.)

Serve warm.

We made some fresh whipped cream to serve on top. I beat about 2 cups of heavy whipping cream with maybe two tablespoons of white sugar and a dash of vanilla. Be sure not to overbeat it or it becomes butter! (Not that butter wouldn't be divine on top of this cake...) Brack had two servings back to back, plus some cold out of the fridge the next day! 

Well, that's a wrap on Father's Day 2015!

Who knows what'll happen next in Our Neck of the Woods?!

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I'm so glad you stopped by my neck of the woods!

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