Gluten Free Blueberry Meyer Lemon Upside Down Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 1 box Krusteaz Gluten Free Blueberry Muffin Mix
  • ¼ cup of water
  • ⅓ cup of vegetable oil
  • 3 eggs
  • ¼ cup of butter
  • ½ cup of brown sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • 4 oz cream cheese
  • 1 Meyer Lemon, zested & sliced
  • ¼ cup fresh blueberries
Instructions
  1. Preheat oven to 400.
  2. Drain Blueberries from Krusteaz Gluten Free Blueberry Muffin Mix.
  3. Butter 8-inch cake pan.
  4. Melt butter and brown sugar in a pan until sugar dissolves.
  5. Pour brown sugar mixture in bottom of cake pan.
  6. Place Meyer Lemon slices around bottom of cake pan. Fill in edges with fresh blueberries.
  7. Stir together the water, oil, eggs and Krusteaz Gluten Free Blueberry Muffin Mix.
  8. Stir in cream cheese and lemon zest until absorbed into mix.
  9. Add drained blueberries from Blueberry Muffin Mix.
  10. Pour mixture into cake pan and place in oven and bake for 25-30 minutes until toothpick comes out clean.
  11. Rest cake on wire rack for about 10 minutes. Place dish on open side of cake pan, while holding dish on cake pan, invert cake pan and place on dish. Remove cake pan.
  12. Serve as is or with a scoop of ice cream.
Recipe by Tout va bien! (tm) at https://christymajors.com/gluten-free-baking-with-krusteaz-giveaway/