I have to tell you I was a little leary trying this, but it was well worth it. The blueberry raspberry was my daughters concept because when she was little they loved those blue razzberry snow cones and lollipops so my inspiration came from that. The marshmallows came to the top to create a nice crispy base and the jello and the blueberries created a wonderful fruity topping. My family enjoyed it and I hope yours will too.
all purpose flour
1 1/2 c
cleaned and stemmed blueberries
raspberry jello powder
1Preheat oven to 350 degrees. Spray or grease your bundt pan.
2Mix all the dry ingredients for the cake together. I melted my butter just until it was liquid but not hot. Add the butter, vanilla, eggs, milk. With your mixer on medium beat for about 2 minutes until well incorporated.
3Remove the stems from your blueberries and rinse them well. Place the blueberries in the bottom of your pan making sure they are even around the bottom. Sprinkle evenly raspberry jello powder over the blueberries. Place the marshmallows over the blueberries and jello powder.
4Pour your cake mix over the marshmallows and bake for about 45-50 minutes until the cake is done. Let sit for about 20 minutes until slightly cooled and flip on to your cake plate. Let cool completely before serving.