Ingredients:

  • 4 cups fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons cornflour (corn starch)
  • 1 box (approx. 450 g) Gluten-Free Yellow/Vanilla Cake Mix (dry)
  • 1 cup (2 sticks) cold, thinly sliced unsalted butter

Instructions:

  1. Preheat the oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, gently toss the blueberries (fresh or frozen) with the granulated sugar, lemon juice, lemon zest, and cornflour. Ensure the cornflour is evenly distributed.
  3. Pour the entire blueberry mixture into the prepared baking dish and spread it into an even layer.
  4. Evenly sprinkle the contents of the dry gluten-free cake mix directly over the blueberry layer. Do not mix it in.
  5. Distribute the cold, thinly-sliced butter pieces evenly over the top of the dry cake mix layer. The butter slices should be close together.
  6. Place the dish into the preheated oven. Bake for 45 to 55 minutes.
  7. The cake is ready when the topping is golden brown, the edges of the fruit are visibly bubbling, and the centre feels set. (Tip: For extra crunch, sprinkle demerara sugar over the top for the last 5 minutes.)
  8. Remove from the oven and allow to cool on a wire rack for at least 15–20 minutes before serving. This allows the fruit filling to thicken properly.