Compliments of:





Bluebeberry-Lemon Upside Down Cake


 Our Blue Plate Special


Blueberry-Lemon Upside Down Cake

submitted by Gina Wilk, Las Vegas NV




* 1 tbsp. sugar

* 2 tbsp. lemon zest


Cake Ingredients:                                                         Garnish:      

* 1  3/4   cups flour                                                           * cool whip

* 3/4   tsp baking powder                                               * STATELINE BLUEBERRIES                           

*  1 tsp. salt                                                                         * lemon slices      

* 1 stick butter softened                                                  

* 3/4  cup sugar

* 1/2  cup brown sugar

* 2 eggs

* 2 tsp. lemon zest

* 2 tsp. vanilla extract

* 3/4  cup milk


-- Preheat oven to 350 degrees. Grease a 9" cake pan. Mix STATELINE BLUEBERRIES  with sugar and lemon. Place in pan.

-- Cake: whisk flour, baking powder, and salt.

-- Beat together butter and sugar until light and fluffy. Add eggs one at a time, then add lemon and vanilla, beat until combined.  Add one-half of the dry ingredients to the wet. Beat until combined.

-- Pour in milk and mix. Add remaining dry ingredients until combined. Pour batter over the, and smooth the top. Bake for one hour. Cool 15 minutes.  Invert onto a ate and then top the with cool whip, STATELINE BLUEBERRIES, and lemons.

-- Serves 8