Upside-Down Blueberry Cake

Upside-Down Blueberry Cake

Recipe from ARB 4×4.

Ingredients:

1 box of vanilla cake, prepared according to packet
½ cup melted butter
1 cup packed brown sugar
3 cups blueberries (frozen or fresh)
Baking pan
Camp oven with trivet
Custard or cream to serve

Method:

Prepare the batter for the cake mix according to the directions and set aside.

Melt the butter in the baking pan and then sprinkle with the brown sugar, ensuring it is evenly distributed.

Pour blueberries on top of brown sugar and spread out to form an even layer. Pour prepared cake batter over the blueberries.

Place the cake tin on a trivet inside the camp oven and cover with the lid.

Place the camp oven on a shovel of coals outside of the fire with another shovel on top. Cook for 40-45 minutes, adding a few extra coals to the bottom and the top half way through. When a toothpick inserted in the centre comes out clean, the cake is ready.

Let the cake cool in the pan for 10 minutes before turning out on to a large flat plate. Serve with custard or cream.

Feeds 4-6 hungry campers.

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