Blueberry Dump Cake

1 (18.25 ounce) box yellow cake mix
4 cups fresh blueberries, or thawed
1/2 cup granulated sugar
1/2 cup butter or margarine, melted
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F.

Mix blueberries, sugar and cinnamon in the bottom of a 13 x 9-inch pan. Cover blueberries with dry cake mix. Pour butter over cake mix, but do not stir.

Bake for 30 minutes or until light brown. Serve warm or cold, topped with ice cream.

Blueberry Dump Cake

Posted by LuAnn at recipegoldmine.com 7/27/2001 4:44 pm

My home state, Michigan, is one of the top producers of blueberries in the United States. The following recipes are from a sheet distributed by one of the local blueberry farmers.

Source: Adapted from Rambo Blueberries (local blueberry farm)

1 quart fresh or frozen blueberries
1 (8 ounce) can crushed pineapple, undrained
1/2 cup granulated sugar
1 box (2 layer size) yellow cake mix
1 cup broken nuts, optional
3/4 cup (1 1/2 sticks) melted butter

Put berries in a 9 x 13-inch pan baking dish; cover with pineapple and sprinkle with sugar. Sprinkle dry cake mix in an even layer over the fruit. If desired, scatter nuts on top. Drizzle melted butter over all. Bake 1 hour at 350 degrees F.

NOTE: To make this "healthier," I replace 1/2 of the cake mix with 1/2 cup each of oat bran and wheat germ, and reduce the melted butter to 1 stick. - LuAnn

Blueberry Dump Cake

1 (21 ounce) can blueberry pie filling
1 (18.25 ounce) box yellow cake mix
1/2 cup butter
1/2 cup chopped walnuts

Place pie filling in crockpot. Combine dry cake mix and butter, then sprinkle over filling. Sprinkle the walnuts on top of cake mixture. Cover and cook on LOW for 2 to 3 hours.

Serve warm in bowls topped with whipped cream or vanilla ice cream.