This deceptively simple dessert requires little preparation and delivers big flavor, with just blueberries, cake mix, sugar and butter.
Yield: 6 servingsNutritional Highlights: Blueberries are a low-fat food that’s packed with vitamin C, dietary fiber, manganese and antioxidants.
Recipe Created By: Kristen Winston
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!
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2 questions – what size cake mix and what size baking dish? I have not made a dish like this before….it looks great! I want to make it for a friend for his birthday and I didn’t want to do it wrong!
Hi Cindy,
Our recipe developer said she uses a 18.25-ounce box of cake mix and 9×13-inch baking dish. We’ve updated the recipe to reflect this. Thanks for asking and helping improve our recipe collection!
Jessy Yancey
Editor
Farm Flavor
I have a question about the Blueberries. Do you thaw them or mix them in frozen?
This sounds delicious. I am making this for my mother-in-law for her birthday. She is diabetic, so I plan on using Spenda instead of sugar and a sugar free cake mix. I can’t wait to try it!!
Thank you!!
Thaw the berries slightly. They don’t have to be completely thawed, though.
I make this, but this way:
20 oz. can crushed pineapple (don’t drain)
1 pound of blueberries (fresh) or 1 can of blueberries (don’t drain)
1 box yellow cake mix
2 sticks butter
Preheat oven to 350.
In a 9×13 pyrex, dump pineapples and blueberries.
Sprinkle cake mix over the fruit.
Slice butter into pats and distribute over the pan. (Because I’m compulsive, I’ll tell you that if you cut each stick into 16 pats, then arrange them 4 x 8, it covers everything.)
Bake for 50 minutes or so.
Then get out of the way. When I show up at potlucks, people are very disappointed if I don’t bring this. My mom and sister make variations — cherries and chocolate cake mix. peaches and white cake mix. But always the pineapple for sweetness and moisture.
Love the addition of pineapple. Thanks for sharing!
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I just wanted to make sure that it was ok to use fresh blueberries in this recipe instead of frozen or do I need to add something with the fresh blueberries to add moisture? The dish sounds and looks wonderful I cant wait to bake this for my family.
Brandy,
Fresh blueberries will work for this recipes, however the sugar might need adjusting a bit because fresh blueberries aren’t always very sweet. This time of year, it’s best to use frozen if you can for best results.
Hope this helps!
Blair Thomas, FarmFlavor.com
You dont mix the cake like you were bakeing a cake. you just sprinkle the cake powder over the blueberries ?.
Hi George,
Yes, it’s as simple as it sounds – just sprinkle the cake mix onto the berries. No mixing, and no need to add the oil, eggs or other ingredients that are listed on the box.
Best of luck!
Jessy Yancey
Editor, Farm Flavor
Linked up at What’s Cooking Wednesday and What I Whipped Up Wednesday
Can I freeze this recipe
Linked up at Foodie Friday and Foodie Friends Friday
This is a great pie to make if you have frozen berries from your garden. Thanks so much for sharing it with us on foodie friday.
I am from Canada and unsure how much is a stick of butter. We can only buy butter by the pound. I really want to try this recipe it looks absolutely delicious.
Hi Yvonne,
A stick of butter here in the U.S. equals 4 ounces (or 1/4 pound). Hope this helps! We’ve adjusted the ingredients to clarify this for our neighbors to the north. Thanks!
Jessy Yancey
editor
FarmFlavor.com
Made this tonight for our Easter Dessert, and wow it is so delicious. I cut some of the butter out (1/2 stick)and it was amazing. Will be making this again, thank you for sharing. p.s. it is as easy as it sounds to make
Wendy, thanks for sharing your variation. We’re happy to hear it tastes just as great with less butter!