This blueberry bottom cake recipe is a family favorite. It’s always a hit at potlucks and picnics, and it’s the perfect dessert for any special occasion.
This recipe is easy to follow, and the results are always delicious. The blueberry layer is sweet and flavorful, while the cake layer is fluffy and moist. Best of all, this cake is topped with creamy vanilla icing that will make your taste buds sing!
When it was done baking, we sliced into it and saw that the center was perfectly cooked with a layer of juicy blueberries on top. It was definitely one of my favorite blueberry cakes ever, and now I love making it for special occasions!
Do you love blueberries as much as I do? I can’t get enough of them! Luckily, this delicious blueberry bottom cake recipe is the perfect way to enjoy them. The cake is moist and flavorful, and the blueberry topping is simply amazing. Best of all, it’s easy to make – so be sure to give it a try!
1 (15.25 ounce) package white cake mix (such as Pillsbury(R) Classic White)
1 cup water
1/2 cup vegetable oil
4 cups fresh blueberries
1 cup white sugar
1 (3 ounce) package strawberry-flavored gelatin
3 cups miniature marshmallows
2 cups frozen whipped topping (such as Cool Whip(R))
Preheat stove to 350 degrees F (175 degrees C). Oil a 9×13-inch heating pan.
Mix the cake blend, water, eggs, and vegetable oil in a large bowl; blend until moistened. Mix with an electric blender on medium speed until it’s smooth, around 2 minutes.
Spread the blueberries in the base of the preparing pan. Layer gelatin, sugar, and marshmallows on top. Pour cake blend evently over marshmallows and smooth the top.
Prepare in the preheated oven until a toothpick comes out clean or for about 55 minutes. Move the heating pan to a wire rack and let it cool around 25 – 30 minutes. Serve cake with whipped toppings.
Per Serving: 455 calories; 17.6 g fat; 71.4 g carbohydrates; 4.3 g protein; 46 mg cholesterol; 294 mg sodium.