Tips & Notes
Fresh blueberries will work for this recipe; however, add a bit more sugar because fresh blueberries aren’t always very sweet. You can also try this recipe with fresh or frozen blackberries, strawberries or raspberries – or all three!
Preheat oven to 350 degrees.
Dump blueberries and sugar into 9-by-13-inch baking dish. Stir together.
Sprinkle cake mix over the fruit. Slice butter and distribute over the surface of the cake mix.
Bake for 45 minutes to 1 hour (until cake is lightly golden brown and no batter comes out after a toothpick test).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (186g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 276 (53%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 67.6mg||21 %|
|Sodium 543.1mg||19 %|
|Potassium 119.5mg||3 %|
|Total Carbohydrate 60.3g||18 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 57.3g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 521
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