This cake is SO easy to make. Seriously – it’s like one of those cakes that your grandmother makes when she has 20 minutes to whip something up before you get there and then you’re impressed by her magic ability to always have amazing dessert. My great grandma always used to have amazing desserts but she took like 5 hours to make them before we got there (OMG you should see her recipe book… it calls for like 10 eggs per cake… no joke, crazy!)
If you want the non gluten free version, click here for Linda’s recipe!
Gluten Free Blueberry Upside Down Cake
1/4 cup butter, melted
1/2 cup brown sugar
2 cups of fresh blueberries
1 box of gluten free yellow cake mix (plus ingredients)
-Mine called for eggs, butter, vanilla extract, and water
1 tsp of almond extract
Preheat the oven to 350 degrees. In a round 9″ cake pan or 9×13 square pan, coat the bottom of the dish with 1/4 cup melted butter. Sprinkle brown sugar and blueberries around and even out on top of the butter (this will create the topping and the blueberries will bubble in the oven and caramelize). Mix cake mix per package instructions and mix in almond extract to finish. Spread the batter evenly over the blueberries. Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean. Let it rest for 20 minutes and then flip the pan over in a cake stand or serving platter. Serve warm or cold or with ice cream and enjoy. YUM!