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Ingredients
- 1 quart blueberries, fresh or possibly frzn (use 2 qts and make recipe in a 9 X
- 13 x pan
- 1/2 c. granulated sugar (or possibly use firmly packed brown sugar or possibly raw sugar)
- 1 x 18.(25-oz) package cake mix (lemon, white, yellow or possibly pineapple flavor)
- 1/2 c. butter, or possibly more as required (1 stick, see note)
Directions
- Preheat oven to 350 degrees. Place blueberries in lightly greased 9 inch square baking dish; sprinkle sugar proportionately over berries. Sprinkle the dry cake mix, right out of the box, over berries. Cut the butter in thin slices to cover top of cake mix. If necessary, during baking add in more margarine so the entire top of cake is moistened. Bake 55 to 60 min. Serve hot or possibly cool, with or possibly without ice cream or possibly lowfat milk.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 775g | |
| Calories 1521 | |
| Calories from Fat 825 | 54% |
| Total Fat 93.92g | 117% |
| Saturated Fat 58.47g | 234% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 659mg | 27% |
| Potassium 462mg | 13% |
| Total Carbs 181.54g | 48% |
| Dietary Fiber 13.5g | 45% |
| Sugars 155.99g | 104% |
| Protein 5.13g | 8% |
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