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Thursday, March 4,2010

Blueberry Sweet Cake

By Danette Randall
Oh March, it seems like forever since we last rendezvoused. I know you are reliably snowy, but you bring me spring, and so I, in turn, dedicate this dessert to you: Blueberry Sweet Cake.

Now this is a variation of the go-to potluck, office party, church function, family barbeque, toothless-cousin-getting-out-of-jail-welcome-home-party dump cake. It’s a dessert that requires no baking talent whatsoever. And beyond the horrifying name, it is actually delicious.

The “dump” in dump cake is being used as a verb, FYI! You “dump” all the ingredients in. I changed the name only because I changed the dessert, not because I was afraid of a little dump as a dessert-title backlash. I just changed it a wee bit though. So all you dump cake purists, back off.

I am adding fresh blueberries along with the can of blueberry filling and adding some pecans on top. It adds a bit more freshness to the dessert. And we all know how good blueberries are for you, so while this cake is sweet, it also adds a bit of goodness to your day.

I love how this type of dessert also lends itself to the Enormous Portion Club. Whenever scooping out instead of taking a slice is involved, it seems that people’s portion control gets put on cruise control. Why dish up a reasonable amount when you can have a bigger-than-your-head-size amount? I guess it’s channeling your inner Cheesecake Factory.

Man, what do I care? Eat a little, eat a lot, just eat it, eat it, eat it. Would that be me channeling my inner Michael Jackson or Weird Al?

So March, I hope you like this dessert, even though you tend to “dump” snow on me and my vacations to Mexico triple in price, you still have a sweet place in my heart.

Now follow the directions, put some love into it and invite me over when it’s done.

Before you start: Feel free to use any kind of filling you want. You can substitute a yellow or chocolate cake mix. Bake in a glass 9x13-inch pan; it looks nicer.

Blueberry Sweet Cake

1 21-ounce can blueberry filling
1 1/2 cups frozen blueberries
1 box white cake mix (I used Betty Crocker)
3/4 cup unsalted butter (cut into pieces)
1 cup chopped pecans
Whipped cream or vanilla ice cream to top

Preheat oven to 350 degrees. Butter a 9 x 13-inch baking pan. Dump can of blueberries over bottom of pan. Pour frozen blueberries over top of blueberry filling. Spread white cake mix over blueberries. Place butter pieces evenly over cake mix. Sprinkle pecans over top. Bake for 45-50 minutes, until top is golden and filling is bubbling. Take out and cool. Cut into pieces and top with whipped cream or vanilla ice cream. Enjoy!

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.

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