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Blueberry Dump Cake

March 27, 2020 1 min read 1 Comment

ONWARD EATS: A RECIPE SERIES FROM BROADFIELD'S CHEF PK GARRETT

Meet the lady who is really in charge at Sea Island's Broadfield Sporting Club and Lodge (home to our Fall 19 catalog): Chef Paula, or PK, is a classically trained chef but grew up in a small town cooking for her family and helping in the garden. She uses local ingredients whenever possible, such as Broadfield Bacon which is brined and smoked on property. Her kitchen at Broadfield is always open!

We've asked her to share some of her favorite recipes to make at home that are simple, quick and delicious.

Number Two: Blueberry Dump Cake

Ingredients:

2 pounds frozen blueberries*
½ pound of brown sugar
Pinch of salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla
10 ounce bottle of apple juice
½ cup of melted butter
1 box of white or yellow cake mix
1/3 cup cornstarch

In mixing bowl add blueberries, brown sugar, salt, cinnamon, nutmeg, vanilla, cornstarch and apple juice. Mix thoroughly.

Generously grease a casserole dish with butter on the bottom and sides. Pour mixture into the casserole dish. Sprinkle the box of cake mix over the top then drizzle the melted butter over the top.

Bake for 1 hour at 350 degrees.

*Note: you can substitute frozen blueberries for any frozen berry or fruit. If you chose to use pie filling you will need to skip using the cornstarch.

Enjoy!