Bursting Blueberry Cobbler Dump Cake

5 from 1 vote

Bursting Blueberry Cobbler Dump Cake

This easy cobbler requires no stirring or mixing of the batter. You simple add all the ingredients into a pan and then bake!

Servings: 12 -15

Prep Time: 5

Cook Time: 50

Total Time: 55

Print Recipe Pin Recipe

Ingredients

▢ 3 cups (465 g) frozen blueberries
▢ 2 tablespoons (30 ml) cornstarch
▢ ¾ cup (150 g) granulated white sugar
▢ 2 cups (320 g) White Cake Mix (page 20)
▢ ½ cup or 1 stick, 4 ounces/113 g unsalted butter, sliced into ¼-inch-thick (6 mm) squares
▢ 1 cup (150 g) fresh blueberries

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9 × 13-inch (23 × 33 cm) baking pan.
Dump and evenly spread frozen blueberries across pan. Sprinkle berries with cornstarch, then sugar.
Sprinkle dry cake mix evenly across pan. Spread butter slices evenly on top of cake mix. Scatter fresh blueberries on top.
Bake for 45–50 minutes. About 30 minutes in, quickly check the cake. Use a spatula or large spoon to push down any uncooked cake mix into the bubbling mixture. Do not worry if this breaks the surface of the cake. Let the cake continue to bake for an additional 15–20 minutes, until the surface is completely golden brown.
Let cake cool for about 30 minutes before serving as the fruit layer will be extremely hot. If desired, serve with a scoop of your favorite ice cream and/or any of the toppings provided on pages 168–173.

Notes

White Cake Mix

2 cups (250 g) all-purpose flour
1 tablespoon (15 ml) baking powder
1½ cups (300 g) granulated white sugar
½ cup (60 g) nonfat dry milk powder
¼ cup (32 g) cornstarch

Directions

Combine all ingredients in a large mixing bowl. Stir with a whisk until well mixed (about 20–30 strokes), making sure to occasionally lift and run the whisk along the sides of the bowl so that all ingredients are fully incorporated. Store in an airtight container in your pantry (or other cool, dark space) for up to three months, assuming all of the individual ingredients used have a shelf life longer than three months. If anything has a shorter shelf life, use your mix by the shortest shelf-life date.

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?Please below!