Blueberry Upside-Down Cake

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  • 3 cups fresh blueberries (or frozen, thawed & drained)
  • 1 1/2 tablespoons lemon juice
  • 3/4 cup sugar
  • 1 1/2 tablespoons corn starch
  • 2-3 tablespoons butter
  • 1 yellow cake mix
  • Directions

    Spread berries evenly in bottom of 9 x 13 inch greased cake pan. Sprinkle with lemon juice. Combine sugar and corn starch and pour over berries. Dot with butter.
    Top with prepared cake batter. Bake at 350° for 45 minutes or until done. Invert pan before cake gets cool. Serve with ice cream or whipped cream.

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