Cake Mix Blueberry Crisp is a retro recipe I found while recently paging through my 1990 copy of The Mr. Food Cookbook - "Ooh, It's So Good." This vintage blueberry crisp is easy to make with only a handful of simple ingredients.
I have quite an extensive cookbook collection, but more than 75% of them are vintage cookbooks from the 80s to the early 2000s, before food blogging was even a thing.
If you enjoy stepping back into the recipe time machine as much as I do, I invite you to visit the following recipes you're sure to enjoy: Old-Fashioned Red Bean Salad, 1930s Vintage Rocks Cookies, Grandma's Asparagus and Breadcrumbs, Mom's Retro Heath Bar Cake, and Old-Fashioned Apple Chews Candy.
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Table of Contents Found Here
- The ingredients for making this cake mix blueberry crisp:
- Why this recipe works:
- Recipe quick take:
- How many servings does this recipe make?
- Frozen or fresh blueberries? What works best for this recipe?
- Variations and swap-out suggestions:
- Can this easy fruit crisp be frozen after baking?
- What does the cornstarch do in this recipe?
- Serving suggestions for this retro cake mix blueberry crisp:
- How long does this recipe take from start to finish?
- Additional recipes featuring blueberries:
- Key Takeaways
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredients for making this cake mix blueberry crisp:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Why this recipe works:
Because it's delicious, easy, and doesn't require a lot of ingredients (or time) to prepare.
Recipe quick take:
- DIFFICULTY LEVEL - Super Easy
- PREP TIME - 5 Minutes
- BAKE TIME - 60-70 Minutes
- MAKE AHEAD - Yes
- FLAVOR PROFILE - Buttery and crispy with big blueberry flavor, but not overly sweet.
How many servings does this recipe make?
As written, this recipe makes 10 servings.
Frozen or fresh blueberries? What works best for this recipe?
Either. I used frozen blueberries for this recipe because I already had them in my freezer, but fresh blueberries are excellent to use when they're in season.
The best part about using frozen blueberries is that you can make this delicious blueberry crisp anytime of the year, and it will still taste like a summer dessert even in the dead of winter!
Keep in mind that you'll need approximately 5 cups of berries (either frozen or fresh).
*Special note if using frozen berries - It's important to thaw them at room temperature for at least 30 minutes prior to starting this recipe.
Variations and swap-out suggestions:
Can other types of berries or fruit be used to make a cake mix crisp?
I'd love to see this recipe made with frozen cherries, or even a mix of frozen berries.
You can use whatever frozen berries you happen to have on hand, or your favorite fresh berries when they're in season. It's really up to you.
What type of cake mix works best for this recipe?
As far as brand, any brand will do. I used Pillsbury.
As far as flavor, use what you prefer.
The original recipe from Mr. Food called for a yellow cake mix, so that's what I used.
However, with all the different flavors of ready-made cake mixes in the market, you can go absolutely wild with the possibilities.
Which cake mix flavor will you choose?
- orange
- lemon
- strawberry
- chocolate
- pineapple
- pistachio
- almond
- spice
- red velvet
- funfetti
- cherry chip
- white
- butter pecan
- vanilla
- coconut
Can the nuts be omitted from this blueberry crisp?
Yes, they sure can if you're not a fan of nuts.
What type of nuts work best for this recipe?
Or, if you like nuts, but want to switch the variety, you can do that as well. Here are a few suggestions:
- chopped peanuts
- chopped walnuts
- chopped almonds
- chopped macadamia nuts
- chopped hazelnuts
- chopped pistachios
- chopped cashews
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Can this easy fruit crisp be frozen after baking?
You bet.
You can either freeze the entire thing (make sure to use an oven- and freezer-safe dish for baking). Cool the crisp completely before freezing. Cover well and freeze for up to 2 months.
Or, you can freeze any leftovers in airtight freezer containers. Label and date. Freeze for up to 2 months.
Thaw in the refrigerator overnight, then reheat (uncovered) in a moderate oven or air fryer until warm.
What does the cornstarch do in this recipe?
The cornstarch mixed with the berries before baking thickens the fruit juices the berries exude while baking, making this fruit crisp easier to serve and eat.
Serving suggestions for this retro cake mix blueberry crisp:
As you'll see in the video, I chose to pour a little heavy cream over this retro blueberry crisp.
But feel free to serve it with a scoop of your favorite flavor ice cream while it's still warm, or place a nice dollop of whipped cream on top of the crisp, with a light sprinkling of fresh berries or ground cinnamon before serving.
How long does this recipe take from start to finish?
The prep time for this recipe is less than 10 minutes, and the bake time is between 60 and 70 minutes, depending on how golden brown you'd like the crispy cake layer.
I kept my crisp in the oven for 70 minutes total, as you can see from the lovely golden-brown color in the photos.
Additional recipes featuring blueberries:
Lemon Ricotta Cookies are super soft, cake-like cookies with additional moisture from shredded zucchini, a light lemony flavor, and a big burst of fresh BLUEBERRY!
Sheet Pan Pancakes with Blueberries and Orange is a tasty way to whip up and serve delicious pancakes to a lot of people without having to stand at the stovetop griddle forever.
Blueberry Banana Quick Bread with White Chocolate and Pecans is a definite upgrade from your typical banana loaf recipe. It's easy to make, too!!
BBQ Blueberry Jalapeno Chicken is beautifully browned chicken breasts that simmer to a tender finish in an easy-to-make zippy BBQ blueberry jalapeno sauce.
If you have 10 minutes and only five ingredients, you can serve these Blueberry Basil Bruschetta and be blown away with how easy and delicious they are.
Jordan Marsh's Blueberry Muffins from The NY Times are too good not to bring to you. This is not my recipe, but you need to know about these!
Key Takeaways
- Cake Mix Blueberry Crisp is an easy and retro dessert using simple ingredients and can be made with frozen or fresh blueberries.
- The recipe takes about 5 minutes to prep and 60-70 minutes to bake, yielding 10 servings of a buttery, crispy treat.
- You can use any flavor of cake mix, and variations include mixing in different berries or nuts, while leaving out nuts is also an option.
- Serve Cake Mix Blueberry Crisp warm, topped with ice cream, whipped cream, or heavy cream for extra flavor.
- You can freeze the crisp after baking and enjoy it up to two months later, reheating it when ready to serve.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Retro Cake-Mix Blueberry Crisp
Equipment
- microwave safe bowl optional for melting butter
- nut chopper optional
- microplane for zesting the lemon
Ingredients
For the blueberry filling:
- 5 cups blueberries, frozen partially thawed
- 1½ teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 2½ tablespoons cornstarch
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the cake mix topping
- 1 box cake mix (yellow) your favorite brand
- 1 stick (8 tablespoons) butter melted, I use salted butter
- 1 cup chopped pecans
- ⅛ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare the 13 x 9 baking dish by spraying liberally with baking spray. Set aside.
- In a large bowl, gently mix the partially frozen (or fresh) blueberries along with the lemon zest, juice, cornstarch, sugar, cinnamon and nutmeg until well combined.
- Pour the blueberry mixture into a even layer in the prepared baking dish.
- Pour the dry cake mix as evenly as possible over the blueberry mixture in the baking dish.Drizzle the melted butter evenly over the dry cake mix layer, and top the entire crisp evenly with the chopped nuts.
- Place the baking dish on a rack in the center of the oven and bake for 60 - 70 minutes, or until the fruit filling is thick and bubbling and the cake layer is golden brown.Remove from the oven and cool on a wire rack for at least 20-20 minutes before serving.Serve either warm, at room temperature, or chilled.
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and of course eating this quick and easy retro fruit crisp featuring a cake mix topping as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
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