Blueberry Cobbler Dump Cake
This easy Blueberry Cobbler made with cake mix is the perfect potluck dessert with just 4 ingredients.
Servings 10 servings
- 12 tablespoons Challenge Unsalted Butter
- 1 21 ounce can blueberry pie filling
- 2 cups fresh blueberries or frozen, thawed
- 1 box yellow cake mix (approximately 15 ounces)
Tip: place sticks of butter in the freezer for at least 15 minutes. Then use a grater grate the butter so that it spreads easily over the top of the cake.
Preheat oven to 350°F.
Pour pie filling and blueberries in the bottom of a 9x13-inch pan. Top with powdered cake mix.
Grate the frozen butter evenly over the top of the cake mix. (Grating the butter gives easier and better coverage.)
Bake for 45-50 minutes. Serve warm or room temperature with ice cream. Store in refrigerator for up to 3 days.
Note: check the cobbler halfway through baking. If there are any sections of cake that are still powdery after all the butter is melted, add a bit more butter or spray these areas with nonstick cooking spray.
Serving: 1serving | Calories: 328kcal | Carbohydrates: 47g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 379mg | Potassium: 51mg | Fiber: 1g | Sugar: 25g | Vitamin A: 436IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg