Blueberry Bottom Cake

This blueberry bottom cake recipe is a family favorite. It’s always a hit at potlucks and picnics, and it’s the perfect dessert for any special occasion.

This recipe is easy to follow, and the results are always delicious.

The blueberry layer is sweet and flavorful, while the cake layer is fluffy and moist. Best of all, this cake is topped with creamy vanilla icing that will make your taste buds sing!

When it was done baking, we sliced it into it and saw that the center was perfectly cooked with a layer of juicy blueberries on top. It was definitely one of my favorite blueberry cakes ever, and now I love making it for special occasions!

So, what are you waiting for? Get in the kitchen and start baking! We promise this blueberry bottom cake recipe is worth your time.

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Why we love this recipe

• Incredibly easy to make.
• Not only delicious, but it is also easy to decorate.
• Perfect for any occasion, whether it be a birthday celebration or a simple family gathering.

Should I use fresh or frozen blueberries?

Either type will work for this recipe. Fresh blueberries are slightly tarter, while frozen blueberries are sweeter.

Can I cut this recipe in half?

Of course, you can! Just be sure to adjust the amount of all ingredients, and the cooking time depending on the baking dish you use or how thick you make this.

Why is my batter so thick?

Much of this will depend on the ingredients you use, the climate you are in, and how much it is stirred. It is a fact that batter will thicken as it cooks. You can add a slight bit more of liquid to the batter. You could also add more baking soda or baking powder. This helps the cake rise and be less dense.

Can I use a different topping?

Certainly, you could implement a meringue topping instead of the whipped topping, or you could make a simple cream cheese frosting.

Ingredients

• White cake mix
• Fresh blueberries
• Water
• Granulated sugar
• Raspberry gelatin mix
• Oil
• Eggs
• Cool Whip topping defrosted

How to make Blueberry Bottom Cake:

Step 1. Preheat the oven to 350 degrees.

Step 2. In a bowl, add the cake mix.

Step 3. Then, add the water.

Step 4. Then add the oil.

Step 5. Then, add the eggs.

Step 6. Mix together until smooth.

Step 7. In a small bowl, add the sugar.

Step 8. Then, add the gelatin mix. Stir together

Step 9. Layer the blueberries in the bottom of a well-greased 9×13 baking dish.

Step 10. Sprinkle the sugar mixture over the top of the blueberries.

Step 11. Spread a layer of the batter over the blueberries.

Step 12. Bake for 55 minutes.

Step 13. Let cool to room temperature.

Step 14. Top the cake with the Cool Whip and serve.

Enjoy!

PIN FOR LATER!

How do I store this cake?

The cake will remain fresh in the refrigerator for up to 2 days. Wrap or cover tightly.

Can I freeze this Blueberry Bottomed Cake?

Yes, be sure to wrap it so that it is airtight. The cake will be good for up to 3 months in the freezer.

How do I know when my cake is cooked thoroughly?

Use a toothpick in the center. If the toothpick comes out clean, the cake is done. Do not poke the toothpick all the way through, just through the cake layer.

More Blueberry Desserts

Blueberry Cheesecake – SO GOOD!

Lemon Blueberry Cupcakes –  If you’re a fan of blueberries like me, you will go crazy for these babies!

Blueberry Pie Cupcakes – These will impress everyone who eats them.