Blueberry Dump Cake-Cobbler-Crisp...and Chopped

I was in a Food Network "Chopped" Tournament.  I arrived very tardy, since I had to work late and I didn't know the "secret basket ingredients" and everyone else was already in the middle of preparing their meals.  My heart was racing trying to figure out what to make, on what was now an even more abbreviated time frame.  I told myself not to panic and pull it together. 

I ran to my refrigerator and started putting together a roasted pork tenderloin with creamy mustard sauce (one of my go-to dishes).  Then, I find out that the secret basket is a wedding theme meal and one of my opposing chefs brought her wedding gown to present her meals in...really???

So, I thought to make my dish look beautiful, I would serve the dinner on my white wedding china.  Ted Allen, the host, then announces "When the four nuns arrive to judge, you have two minutes to plate your dish for presentation".  I can't find my china anywhere, because my mom has them spread out in every room of our house, making it look like model home.  My blood pressure goes into overdrive and I really start to panic because now I have nothing to put my dish on and I am going to lose the competition.  I then hear my daughter, "Mom...it's 5:45, you need to wake up".  

Oh thank God, my Chopped Tournament dilemma was only a dream, but so real.  One of those dreams where you are trying to wake up from a heavy REM sleep fog and you can't catch your breath.

Clearly I have way too much on my mind right now, planning the end of season school volleyball banquet, which I am in charge of this year.  I have been speaking with restaurants, caterers, planning table settings, decorations and even figuring what color napkins and ribbons to wrap the silverware in.  Yes, too much going on in my brain!!

Well, this dessert will definitely get you the winning votes in any culinary championship.  You can call it a dump cake, cobbler, crisp, or you can just call it, oh so sweet deliciousness!

Blueberry Dump Cake

Dedicated To Dreams

(2) 14 ounce bags frozen blueberries (kept frozen)

grated zest of one lemon

1 (13 ounce) jar Stonewall Kitchen Wild Maine Blueberry Jam (or whichever brand you can find)

1/2 teaspoon cinnamon

1 box Butter Flavor Yellow Cake Mix

1 stick butter, cold

2 Tablespoons sugar

Preheat oven to 350 degrees.  Spray a 9 x 13 glass baking dish with non-stick spray.

Gently stir frozen blueberries, lemon zest, blueberry jam and cinnamon together in a bowl.  Pour into prepared baking dish.

Sprinkle the dry cake mix all over the blueberry mixture so it is well covered. Cut cold butter into thin slices and place all over cake mix.  Sprinkle sugar all over butter pieces and cake mix.

Bake for approximately 45-60 minutes, until blueberries are bubbling and the crust is a light golden brown.

Serve cake warm, with vanilla ice cream or whipped topping...(or better yet, serve with both)