Blueberry Backcountry Cake

16 servings
Frozen Blueberries
15.0 ounce(s)
Yellow Cake Mix
2.0 package(s)
Whipped Cream (Can)
1.0 bottle(s)
Spray Cooking Oil
0.25 bottle(s)
0.5 cup(s)

Dietary Restrictions
Wheat / Gluten

Recipe Instructions

Note: 48 oz. of blueberries = 6 cups

1. Mix berries and a 1/2 cup of sugar in the bottom of the Dutch Oven
2. Cover the berries with dry cake mix (do not mix)
3. Place thin pats of butter on top of cake mix
4. Bake until cake is light brown