Saturday, April 10, 2010

Blueberry Crisp

Dump cake. You may have heard of it, and, if you have, you have probably made it. It has its merits. It is quick to make. A crowd pleaser. It also could use a few improvements. Often, you would get a bite of dry cake mix. Ick. And the canned pie filling used for the fruit base can taste a bit gummy and fake.

Now that I have whetted your appetite with my description, I present to you a BIG improvement on Dump Cake. 

Combine one package dry cake mix (I used Pillsbury Reduced Sugar white cake mix) with 1/2 cup butter or Smart Balance (not light). Cut the butter into the cake mix with a fork or pastry blender.

Place 4 cups fresh or frozen blueberries in a 9x13 baking pan. No need to defrost, if frozen.

Spread cake mix mixture over the top.

Bake for 40 - 45 minutes at 350 degrees, until nice and brown. Serve warm with whipped cream or ice cream, if desired. I like Reddi-Whip, since it is a real dairy product.

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