Retro Cake-Mix Blueberry Crisp

A pretty dish with a serving of cake mix blueberry crisp on a blue and white tablecloth.

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Cake Mix Blueberry Crisp is a retro recipe from the 90s. It's super easy to make with only a handful of ingredients and has wonderful blueberry flavor!

Prep Time10

Cook Time1 10

Total Time1 20

Course: dessert fruit, fruit dessert, retro dessert, vintage dessert

Cuisine: American

Keyword: blueberry crisp using box cake mix, cake mix blueberry crisp, easy blueberry crisp recipe, easy cake mix blueberry crisp, no fuss blueberry crisp recipe, quick blueberry crisp recipe, vintage blueberry crisp

Servings: servings

Calories: 394kcal

Author: Renee Goerger

Equipment

13 x 9 baking dish
Mixing Bowls
measuring cups and spoons
microwave safe bowl optional for melting butter
nut chopper optional
microplane for zesting the lemon
citrus juicer
baking spray

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

Get Recipe Ingredients

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

Store any leftovers in an airtight container in the refrigerator for up to 7 days.

May be frozen. Cool completely and freeze in an airtight freezer container for up to 2 months.

Thaw in the refrigerator overnight. Reheat (uncovered) in an oven or air fryer set to a moderate heat level, until warm.

Nutrition