“In West Virginia, blackberries used to grow wild near our neighborhood. My Grammy would make me this recipe after we would go berry-picking. This recipe is also good with blueberries and raspberries.” - by Jellybean
Ingredients
Adjust Servings
Original recipe yields 1 9x13-inch baking dish
Directions
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the cake mix into a mixing bowl, and work in the butter until the cake mix resembles corn meal. Spread the berries into a 9x13-inch glass baking dish, and sprinkle evenly with the crumb topping.
- Bake in the preheated oven until the berries are tender, and the crumb topping is golden brown, about 30 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 539 cal
- 27%
- Fat
- 25.7 g
- 40%
- Carbs
- 74.2 g
- 24%
Based on a 2,000 calorie diet
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Reviews (22)
Rate This Recipe
"I used this recipe with wild blackberries and doubled the quantity and then I also put in an egg with a little milk to make the cake mix creamy and I then took spoonfuls and put over the blackberries...." See more Results were awsome!"
jdawn
"Anytime you have less than four ingredients, it's at least worth trying. I did this the traditional 'dump cake' way and didn't bother mixing up the butter with the cake mix. I just sprinkled the box o..." See moref mix on top of the berries and then poured the melted butter on top. Turned out perfect. I did cook it a bit longer than recommended to get more juice from the berries."
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