BLUEBERRY DUMP CAKE



We had a family gathering at our house this weekend for the fourth. It was a super busy day, starting out with a children’s parade and neighborhood party, complete with bounce houses, water slides and fishing and we grilled a huge meal. We then ended the day with the city firework show.

Homemade ice cream was on the menu for our dessert, but by the time we needed to get the ice cream going, we were too pooped to go to the trouble of making the ice cream from scratch. Luckily, I had already bought the ingredients for this easy blueberry dump cake recipe last month and just hadn’t gotten around to making it. (I even had store-bought vanilla ice cream on hand for something I’m doing with the kids this week.)

Ingredients:
4 cups fresh or frozen blueberries
1/2 cup sugar
1 (18.25-ounce) box yellow cake mix
3/4 cup (6 ounces or 1 1/2 sticks) butter
whipped cream or vanilla ice cream

Tips & Notes
Fresh blueberries will work for this recipe; however, add a bit more sugar because fresh blueberries aren’t always very sweet. You can also try this recipe with fresh or frozen blackberries, strawberries or raspberries – or all three!

Instructions:
1.Preheat oven to 350 degrees.
2.Dump blueberries and sugar into 9-by-13-inch baking dish. Stir together.
3.Sprinkle cake mix over the fruit. Slice butter and distribute over the surface of the cake mix.
4.Bake for 45 minutes to 1 hour (until cake is lightly golden brown and no batter comes out after a toothpick test).




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