Lemon Blueberry Upside Down Cake

     This is one my favorite times of the year, the days are long and summer fruits are plentiful, affordable and fresh.  I was inspired by the Nestle website to make this little blueberry upside down cake.  It baked perfectly in my 8 inch dutch oven, you could easily double the recipe if you want to bake it in a larger one.  I made it with 8 coals in a ring around the bottom and 12 on top.  It baked in no time flat, be sure to check it after 15 minutes.  I even whipped the cream by hand, the topping melted into the sweet, lemon scented cake and warm blueberries, the perfect summer dessert!

Lemon Blueberry Upside Down Cake
1/4 cup butter, melted
1 1/2 cup blueberries, fresh or frozen
2 tsp. grated lemon zest, divided
1/2 cup brown sugar
1 9 oz. package of yellow cake mix (Jiffy size)
1/2 cup heavy cream, whipped or whipped topping

     Lightly oil or spray an 8 inch dutch oven.  Line with parchment paper.
     Pour melted butter in bottom of dutch oven.  Sprinkle brown sugar evenly over butter.
     Mix blueberries and 1 teaspoon of lemon zest.  Sprinkle berries over brown sugar.
     Prepare cake mix according to package directions, stirring in 1 teaspoon of lemon zest at end of mixing.  Pour batter over berries.
     Bake at 350 degrees for 20-25 minutes or until center of cake springs back when tested.
     Let cake cool for 10-15 minutes in dutch oven.  Invert onto plate, serve warm with whipped cream.
     Makes 4-5 servings.

Layer blueberries and lemon zest over brown sugar and melted butter

Pour lemony batter over berries

Let cake cool for 10-15 minutes before inverting onto plate

One of the simple pleasures of summer