Berry Upside-Down Breakfast Cake

I’m usually a stickler for making things like muffins and cakes from scratch. However, we’re busy trying to get our home ready to sell, so I’ve been using some shortcuts in my cooking.

One shortcut was using a blueberry muffin mix to make this delicious Berry Upside-Down Breakfast Cake. It yielded an easy-to-prepare, delicious cake that was a nice change of pace for our breakfasts.

Ingredients

(Inspired by this recipe.)

• 16 oz. bag frozen mixed berries, thawed
• 4 tablespoons butter, divided
• 1/3 cup maple syrup or honey
• 1 box (16-20 oz.) blueberry muffin mix plus the ingredients to prepare the mix according to the package instructions (egg, oil, etc.)

Instructions

Heat the oven to 400°F. Pull out two 9-inch round cake pans. Place 2 tablespoons of butter in each pan and melt the butter in the oven. Halve any large berries (particularly the strawberries). Arrange the berries over the melted butter in the pans. Drizzle the maple syrup over the berries.

Prepare the muffin mix according to the package instructions. Carefully spoon the batter over the berries, spreading it out in an even layer. Bake for 23-26 minutes, or until a toothpick inserted in the center of a cake comes out clean. Allow to cool for 30 minutes before turning onto plates or serving platters. Yield: 12 servings (6 per cake).

Notes

This cake is lovely to look at because of the colors of the berries, but it’ll keep your attention with its flavor. As you can imagine, it tastes somewhat like blueberry muffins. However, it has the super flavorful top layer that really takes it to a new level!

My cakes were a little thin because I used 9-inch cake pans. I think 8-inch pans would be ideal for this recipe because the cake would be a bit thicker. Use whichever you have because it’ll taste great regardless!

What delicious breakfasts have you made recently? I’d love to hear about them!

Shared at the following:

Encouraging Hearts and Home, Over the Moon, and Busy Monday.