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I have fond memories of my mom's cherry dump cake growing up. We would come in from playing outside in the summer and she would serve us a bowl with cold scoop of ice cream on top. It was the greatest summer treat and this blueberry version is just as sweet. Fresh blueberries turn to a perfect jammy consistency in the oven as the cake mix turns golden brown and crispy. It's a fun take on a cobbler with wayyyy less work.
YIELDS:
10 SERVINGS
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
1 HOUR 15 MINS
INGREDIENTS
- 6 c. blueberries
- 1/4 c. granulated sugar
- 1 tsp. pure vanilla extract
- Juice of ½ a lemon
- 1/4 tsp. cinnamon
- 1 box yellow cake mix
- 1/2 c. (1 stick) cold butter, cut into small cubes
- Whipped topping, for serving
DIRECTIONS
Preheat oven to 350°. In a medium bowl, combine blueberries, sugar, vanilla, lemon juice, and cinnamon. Pour into a 9”-x-13” baking pan. Pour cake mix on top and spread into a even layer. Dot top all over with butter and bake until top is golden and fruit is bubbly, 1 hour.
Serve warm with whipped topping.
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