Blueberry Upside-Down Cake recipe

Source: The Midwest Gardener's Cookbook

1/2 cup butter
1 cup brown sugar, loosely packed
2 cups fresh or frozen blueberries
2 teaspoons grated lemon peel
1 (18.25 ounce) box white cake mix

Melt butter in a 9 x 13-inch glass baking pan as you preheat oven to 375 degrees F. Sprinkle brown sugar over butter.

Mix berries and lemon peel, then place over sugar in the pan.

Prepare cake mix according to directions on package. Spread over berries. Bake for 30 to 35 minutes. Let stand 10 minutes before turning out onto serving platter, or serve from cake pan.

Serves 12 to 16.