Upside Down Lemon Blueberry Pancake

• 1 box the invisible chef pancake & waffle mix
• 16 ounce blueberries (fresh or frozen)
• 1 tablespoon powdered sugar
• zest of one lemon
• 2 tablespoon granulated sugar for topping

1. Preheat Oven to 375 degrees
2. Butter an 8 x 8 baking dish
3. Add the berries to the prepared pan and top with zest. Add 1 Tablespoon of the powdered sugar and toss.
4. In a medium bowl, combine 2 Cups of The Invisible Chef Pancake Mix, 1-1/4 Cups Buttermilk (or 1 cup whole milk), 2 eggs and 4 tablespoons of melted butter. Pour the batter over the berries. Sprinkle with granulated sugar. Bake until the crust is golden and a toothpick inserted comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.
5. Dust with remaining powdered sugar and drizzle with maple syrup, whipped cream or ice cream.
6. Note: You can use the whole box of mix – just follow the directions on the back of the box for 18 pancakes and use a 10” skillet or 9 x 13 baking dish. Makes 8-10 servings.