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No matter what season it is, this easy dessert tastes like you made it with fresh-from-the-patch blueberries.
What You'll Need:
- 4 cups blueberries, thawed and drained, if frozen
- 1 tablespoon lemon juice
- 1 cup sugar
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fresh grated lemon peel
- 1/2 box plain yellow cake mix (see Note)
- 8 tablespoons (1 stick) butter, melted
- 1/2 cup chopped pecans
What To Do:
- Preheat oven to 350ºF. Coat a 9-inch square baking dish with nonstick cooking or baking spray.
- In a medium bowl, combine blueberries and lemon juice; toss gently.
- In a large bowl, combine sugar, cornstarch, cinnamon, nutmeg, and lemon peel. Add blueberries; mix gently then pour into prepared baking dish.
- Sprinkle dry cake mix over top then drizzle with melted butter and sprinkle with pecans.
- Bake 45 to 50 minutes, or until golden. Serve warm or cold, as is, or topped with ice cream.
A full box of cake mix is 18.25 ounces. Use half now and save the other half for next time, which should be very soon!
Nutritional InformationShow More
Servings Per Recipe: 6
- Calories 659
- Calories from Fat 245
- Total Fat 27g 42 %
- Saturated Fat 11g 56 %
- Trans Fat 0.6g 0 %
- Protein 3.5g 7 %
- Cholesterol 42mg 14 %
- Sodium 421mg 18 %
- Total Carbohydrates 105g 35 %
- Dietary Fiber 4.9g 20 %
- Sugars 83g 0 %
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