Blueberry Cobbler Dump Cake

Name: Blueberry Cobbler Dump Cake
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Ingredients: 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))

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Prep Time: 40 minutes

Cook Time: 50 minutes

Total: 90 minutes

Servings: 10

Cost: $2.25 /serving

Author : Dorothy Kern

blueberry butter cobbler

Ingredients

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12 tablespoons Challenge Unsalted Butter1 21 ounce can blueberry pie filling2 cups fresh blueberries (or frozen, thawed)1 box yellow cake mix ((approximately 15 ounces))

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Instructions

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Step 1

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.

Step 2

Preheat oven to 350°F.

Step 3

Pour pie filling and blueberries in the bottom of a 9x13-inch pan. Top with powdered cake mix.

Step 4

Grate the frozen butter evenly over the top of the cake mix. (Grating the butter gives easier and better coverage.)

Step 5

Bake for 45-50 minutes. Serve warm or room temperature with ice cream. Store in refrigerator for up to 3 days.

Step 6

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.