Blueberry-Orange Upside-Down Cake

My Blueberry-Orange Upside Down-Cake makes the perfect dessert, or brunch delight for your family and friends!


This Blueberry-Orange Upside Down-Cake is so yummy, so moist and so tender, it truly is a wonderful upside-down cake! Fresh or frozen blueberries can be used for this cake. How do I know? Because I have tried both, and both were wonderful!

The flavor combination of the wonderful blueberries, moist buttery cake, yummy vanilla and a little burst of orange freshness are so wonderful together!

You guys, I can think of many, many different ways this cake can be done with different flavors and yummy! Can’t wait to play around and share the results with you guys.

So excited for you to try this!


For this recipe, I started off with Taste of Home’s Blueberry-Lemon Upside-Down Cake Recipe. Lemon and blueberry are always wonderful together! But today, I wanted something just a little different. So I made a few changes.


Frozen blueberries thawed and coated with a little sugar.


These are leftover Vanilla Snowmen Marshmallows cut in half. If you don’t have these marshmallows don’t sweat it! Just use regular miniature marshmallows if need be, no biggie.


Freshly grated orange peel always gives food such a wonderful bright, fresh taste! Love it!


Enjoy my friends, enjoy!

Blueberry-Orange Upside Down-Cake

Makes: 12 Servings

Ingredients:                                                                                                          2015-04-03-5119

4 cups fresh or frozen unsweetened blueberries, thawed

1/2 cup sugar

2 cups miniature marshmallows (I used vanilla flavored snowmen marshmallows cut in half to equal 2 cups)

1 box yellow cake mix (regular size)

1 teaspoon vanilla

1 container (6 ounces) blueberry yogurt, optional

1 teaspoon grated orange peel

Whipped topping


1. Preheat oven to 350 degrees F. In a greased baking dish, layer blueberries, sugar and miniature marshmallows. Prepare cake mix according to package directions, adding yogurt and orange to the batter; pour batter over marshmallows.

2. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10-15 minutes before inverting ontp a serving plate. Serve warm with whipped topping.

*The container of blueberry yogurt is not an absolute must do. Yogurt added to your batter will make it moister and keep it moister. Regular or light blueberry yogurt can be used here if desired. This step is completely optional.

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