Ingredients:

  • 6 cups fresh blueberries
  • 0.25 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 0.5 tsp ground cinnamon
  • 15.25 oz yellow cake mix
  • 1 cup old-fashioned rolled oats
  • 0.75 cup unsalted butter, thinly sliced
  • 0.5 cup chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Note: A fully preheated oven ensures the butter starts melting and crisping the top immediately.
  2. Pour the 6 cups of fresh blueberries into a 9x13 inch baking dish.
  3. Add the sugar, cornstarch, lemon juice, lemon zest, and cinnamon directly into the dish.
  4. Toss the berries until they are evenly coated and purple stained.
  5. In a separate bowl, whisk the dry yellow cake mix, rolled oats, and pecans together.
  6. Sprinkle this mixture over the berries until the fruit is completely hidden.
  7. Arrange the butter slices across the top, leaving as little dry powder visible as possible.
  8. Place in the center rack and bake for 45 minutes.
  9. Remove when the edges are bubbling and the top is deep golden.
  10. Cool for 15 minutes until the filling has thickened and set. During the baking process, keep an eye on those pecans. If you notice them browning too quickly around the 30 minute mark, you can loosely tent a piece of foil over the top. However, most ovens handle the 45 minutes just fine, resulting in a topping that is truly crispy. Lemon Blueberry Muffins Recipe: Moist & Zesty — Bake the best Lemon Blueberry Muffins using Greek yogurt for ultimate moistur...Moist Carrot Cake with Cream Cheese Frosting and Walnuts Ready in 1 Hour — Master Moist Carrot Cake with Cream Cheese Frosting and Walnuts using our sci...Gluten Free Pineapple Upside Down Cake Ready in 30 Min — Master the best gluten free pineapple upside down cake recipe using our dual ... $img_2$