Ingredients
- For the Blueberry Filling:
- 6 cups blueberries
- 3 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1 lemon (zested and juiced)
- 1/4 tsp cinnamon
- For the Cake Topping:
- 1 box yellow cake mix
- 1/2 cup (1 stick) cold butter, cut into 1/4-inch slices
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Prepare Blueberry Filling: In a medium bowl, combine the blueberries, granulated sugar, cornstarch, vanilla extract, lemon juice, lemon zest, and cinnamon. Stir until mixed well.
- Assemble Cake: Pour the blueberry mixture into a 9×13-inch baking dish coated with cooking spray.
- Add Cake Topping: Sprinkle the cake mix evenly over the blueberry mixture. Arrange the butter slices evenly on top of the cake mix.
- Bake: Bake for 1 hour or until the top is golden brown and bubbling.
- Cool & Serve: Allow the cake to cool for 10 minutes before serving.
Notes
- For added flavor, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- You can substitute fresh blueberries with frozen blueberries if needed. Just be sure to not thaw them before using.
- For a twist, add a handful of chopped nuts or coconut flakes on top of the cake mix before baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
