Blueberry Crunch Dump Cake Recipe 445

BLUEBERRY DUMP CAKE

Steps:

• Preheat your oven to 350 degrees.
• Be sure to wash and sort the 4 cups of organic blueberries, if using organic frozen blueberries do not thaw. Add the blueberries to the 9x10 treated baking dish. If desired you can sprinkle with a little sugar. I do not add sugar to ours.
• In a glass mixing bowl combine melted unsalted butter, vanilla extract, the yellow cake mix, the mixture should look crumbly when combined. Once combined dump in the 9x10 baking dish over the blueberries and spread out evenly over the top.
• Bake for 30 minutes or until golden brown. Depending on the oven it may take up to 40 minutes to brown.

BLUEBERRY CRUNCH

Steps:

• Combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. Spread mixture into an 8-inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. Sprinkle topping over blueberry mixture.
• Bake in the preheated oven until topping is lightly browned, 30 to 35 minutes.

BLUEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
• Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

BLUEBERRY CRUNCH DUMP CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees F. Grease a 13x9" baking dish. In a bowl, combine blueberries with 1 tablespoon melted butter. Sprinkle with sugar and gently coat blueberries with the sugar. Pour pineapple into the bottom of the baking dish evenly. Sprinkle blueberries and sugar evenly over pineapple. Sprinkle dry yellow cake mix evenly on top of blueberries. Drizzle melted stick of butter on top of cake mix. Sprinkle pecans on top of cake mix/butter. Bake at 350 degrees F. for 45-55 minutes or until top is browned.

EASY BLUEBERRY CRUNCH DUMP CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F. Grease a 13×9″ baking dish. In a bowl, combine blueberries with 1 tablespoon melted butter. Sprinkle with sugar and gently coat blueberries with the sugar.
• Pour pineapple into the bottom of the baking dish evenly. Sprinkle blueberries and sugar evenly over pineapple. Sprinkle dry yellow cake mix evenly on top of blueberries. Drizzle melted stick of butter on top of cake mix. Sprinkle pecans on top of cake mix/butter.
• Bake at 350 degrees for 45-55 minutes or until top is browned.

BLUEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees. Coat inside of baking dish with non stick cooking spray.
• Dump a can of blueberry pie filling into the dish and spread out to cover the bottom.
• Pour dry cake mix over the pie filling. Cover evenly.
• Melt butter and drizzle over the top of the cake mix.
• Bake for 35-40 minutes until top edges are golden brown. Allow to cool 10 minutes before serving. Serve warm and top with a scoop of vanilla ice cream or generous dollop of whipped cream.

BLUEBERRY CRUNCH CAKE

Steps:

• In a bowl, combine the first four ingredients; cut in the butter until crumbly. Set aside. In a bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Mix well. Spoon two-thirds of the batter into a greased 9-in. springform pan. Sprinkle with two-thirds of the reserved crumb mixture. Top with blueberries and remaining batter and crumb mixture. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan. Dust with confectioners' sugar.

BLUEBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 by 13 inch baking pan.
• Spread undrained pineapple evenly in pan.
• Follow with the blueberries.
• Sprinkle 3/4 cup sugar over the blueberries.
• Sprinkle the cake mix evenly over the blueberries.
• Drizzle the melted margarine evenly over the cake mix; followed by the 1/4 cup sugar and the pecans.
• Bake for 45 minutes.

BLUEBERRY DUMP CAKE

Steps:

• Preheat oven to 350
• Grease a 9x13 pan
• Add both cans of Blueberry Pie Filling to the baking dish
• Sprinkle cake mix over the blueberry pie filling evenly
• Slice butter and add to top of cake mixture
• Add sliced almonds right over the entire cake
• Bake at 350 degrees for 35-45 minutes or until slightly brown
• Allow to cool slightly
• Serve warm with ice cream or whipped cream

APPLE BLUEBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees.
• Spread apple pie filling on bottom of 9 x13 baking dish.
• In a bowl, mix together blueberries and 3/4 cup sugar; spoon over apple pie filling in pan.
• Sprinkle cake mix evenly over the fruit then drizzle with melted butter.
• Sprinkle with walnuts and remaining 1/4 cup sugar.
• Bake 45-50 minutes, or until golden and bubbly.

BLUEBERRY DUMP CAKE

Steps:

• Preheat the oven to 350°F and grease a 9x13-inch pan with cooking spray.
• Dump the pie filling into the baking sheet and spread out to the edges.
• Sprinkle the dry cake mix over the top of the blueberry filling as evenly as possible.
• Slice the butter into thin slices and place evenly over the top of the cake mix.
• Bake for 40 to 45 minutes until the cake is golden brown.
• Serve warm or room temperature with ice cream and whipped cream.

BLUEBERRY DUMP CAKE

Steps:

• 1. Dump the blueberry pie filling into a slow cooker.
• 2. In a large bowl, combine dry cake mix and butter. Beat until mixed well.
• 3. Now sprinkle this over the top of the pie filling. Sprinkle the nuts over this.
• 4. Cover and cook in the slow cooker on low for 2 to 3 hours.
• 5. It separates a bit from the edges when it's done.
• 6. Serve warm with ice cream. Or, I am not big on warm fruit, so I removed the insert from the cooker and put it in the frig. I like my fruit cold.