Did you know that July is National Blueberry Month?
Blueberries are everywhere now; Farmer’s Markets, grocery stores, ice cream shoppes and my kitchen table.
I adore blueberries. They’re one of my favorite fruits; plump, crisp, sweet and delicious. I eat them by the handful, on top of my granola, in my yogurt, in muffins and one of my favorite ways – this dump cake.
This Blueberry ‘Crisp’ is about as Southern as Banana Pudding (which I have an amazing recipe for and just haven’t shared with y’all yet — yes, I’m ashamed), Chicken Fried Steak and Southern Fried Chicken.
Homemade Blueberry Crisp, also known around certain Southern Circles as Blueberry Dump Cake
Blueberry dump cake is one of those word of mouth recipes that gets passed around at Bible Studies, Potlucks, Progressive Dinners and for which every Southern Family has their own ‘best ever recipe’.
Almost every one of these recipes centers around a fruit, butter, a butter cake mix, sugar and pecans.
The name comes from the tradition of just dumping the ingredients into a 9X13 dish and letting the oven do the work for you.
Transforming fruit and sugar and mix and butter into hot, oozing rivers of fruit underneath a crisp, crunchy, pecan and sugar filled topping.
Many dump cake/cobbler/crisp recipes call for canned fruit.
Which is perfectly fine. Really.
However, blueberries are crazy in season right now and they’re bursting with freshness and flavor and we have to take advantage of this.
This Blueberry Crisp is insanely delicious served piping hot over an amazing vanilla bean ice cream.
I highly recommend that y'all serve this piping hot over a your favorite vanilla ice cream.
- 1 stick butter
- 3 C fresh blueberries
- 1 (20 oz) can crushed pineapples in juice
- 1 C Brown Sugar, divided 1/2 and 1/2
- 1 box butter cake mix
- 1/2 C White Sugar
- 2 C chopped pecans
- Pre-heat oven to 350 F
- Lightly butter a 9X13 baking dish
- Melt the rest of the stick of butter
- Pour in pineapple
- Top with blueberries, do not mix
- Sprinkle 1/2 C brown sugar over blueberries and pineapple
- Sprinkle 1/2 C white sugar over blueberries and pineapple
- Top with cake mix, do not mix
- Drizzle butter over the entire thing
- Top with 1/2 C brown sugar
- Top with 2 C chopped pecans
- Bake at 350 for about 45 minutes to 1 hour (this will depend on your oven) until blueberries are bubbling and the toppings have become a crisp sugary topping of deliciousness
- I like to turn on my broiler just to caramelize the topping a bit before removing it from the oven
Happy Mouthwatering Monday, y’all. I’m so thrilled that y’all take the time to visit every Monday and check out my recipe, link up your recipe and share the tonguegasmic love with others.
Here are a few of my favorites from last week: