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Ultimate Buttery Blueberry Dump Cake

This recipe is so easy and it's made with a box cake mix, fresh blueberries and lots of butter. The ultimate easy dessert.
Course: Baking, blueberries, box cake mix, cake, catherines plates, Dessert, dump cake, pie
Cuisine: American
Author: Catherine's Plates

Equipment

  • 10" pie dish or cake pan (2" deep)
  • measuring cups & spoons
  • colander

Ingredients

  • 1 pint fresh blueberries, washed & dried
  • 1/3 cup white granulated sugar
  • 1 1/2 TBS corn starch
  • 1 tsp lemon juice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 box yellow cake mix (any size)
  • 1 1/2 - 2 sticks cold butter, cut into thin pats (1/4" thickness per pat)

Instructions

  • Preheat oven to 350 degrees. DO NOT GREASE pie dish.
  • Wash & dry 1 pint of fresh blueberries and place into bottom of ungreased 10-11" pie dish that's 2" deep.
    NOTE: Should be enough blueberries to cover the whole bottom of dish.
  • Sprinkle white granulated sugar, corn starch, lemon juice, ground cinnamon and salt on top of blueberries in the pie dish. Using a spatula mix everything together until blueberries are well coated evenly. Spread into even layer on bottom of pie dish.
  • Pour box of dry cake mix all over the coated blueberries and spread evenly without pressing to firmly.
    NOTE: Do not mix or stir.
  • Cut butter into thin pats and place all over the top of the cake mix to cover evenly.
    NOTE: Do not mix or stir.
  • Bake in preheated oven for 45-55 minutes until top of cake is golden brown and cooked through.
  • Cool slightly (5 minutes) before serving with ice cream or whipped topping.