Blueberry Cinnamon Cake
Cook time:
Yield: 12-16 servings
Serving size: 14
Calories per serving: 125
Ingredients:
Yield: 12-16 servings
Serving size: 14
Calories per serving: 125
2 (12-ounce) packages frozen blueberries, thawed and drained
1/3 cup granulated sugar
3/4 teaspoon cinnamon, divided
1 (15-ounce) package yellow cake mix
3/4 cup (1 1/2 sticks) butter, cut into thin slices
Directions:
Preheat the oven to 350°F. Spray 13 x 9-inch baking pan with non-stick cooking spray.
Spread blueberries in prepared pan. Sprinkle with sugar and 1/2 teaspoon cinnamon.; toss to coat.
Top with cake min, spreading evenly. Top with butter slices in a single layer, covering cake mix as much as possible. Sprinkle with remaining 1/4 teaspoon cinnamon.
Bake 50 to 60 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving.
Spread blueberries in prepared pan. Sprinkle with sugar and 1/2 teaspoon cinnamon.; toss to coat.
Top with cake min, spreading evenly. Top with butter slices in a single layer, covering cake mix as much as possible. Sprinkle with remaining 1/4 teaspoon cinnamon.
Bake 50 to 60 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving.