Lemon-Blueberry Buckle and The Masters Champions Dinner

We celebrated the end of April (and "The Masters" month) by hosting a Champions Dinner and date night in for a few of our couples friends at our house.

This year's Champions Dinner at Augusta consisted of "Sunday Roast Dinner" with Prime Rib, Roasted Potatoes and Vegetables, Yorkshire Pudding and Apple Crumble.

We changed our menu up a bit and served our Traeger Prime Rib, loaded Cambozola smashed potatoes, garden salad, White Cheddar and Sage popovers and for dessert...Lemon-Blueberry Buckle. Everything was so incredibly good. 

I tried to bring my A-game for the evening and thank God it all turned out perfect...down to an intense game of Guesstures (guys against girls).  Girls nailed it, what can I say? If you've never played this game...you must get it and play...so much fun!!

As we were planning the dinner, I really wanted to try and replicate "The Champions Dinner" evening feel.  I looked for photos and since cameras and cell phones are not allowed at the actual dinner, each year there is always only one portrait taken with all the former winners.

One thing that I did notice that is consistent every year in the portrait photo...white linens, white china with gold accents and yellow flowers....done!

Lemon-Blueberry Buckle

1 box Butter Yellow cake mix

2 cans blueberry pie filling

1 whole lemon

1 stick cold, unsalted butter, sliced thin (16 slices)

vanilla bean ice cream

Preheat oven to 350 degrees.

Spray 9x13 glass baking dish with non-stick spray on bottom and sides.

Pour both cans of blueberry pie filling in dish.  Zest the lemon and sprinkle all over pie filling. Cut lemon in half and squeeze the juice of lemon all over the pie filling.  Mix lemon in with filling well.

Sprinkle the dry cake mix all over lemon-blueberry mixture.  Spread evenly and smooth out mix on top of filling (this will be your top crust - do not mix the dry cake mix with the pie filling).   Add pads of cold butter, spaced evenly all over cake mix.

Bake approximately 45 minutes, until filling starts to bubble up the sides and butter/cake mix starts to turn golden brown.

Remove from oven and let sit about 30 minutes, it will be very hot.

Scoop out and serve with vanilla ice cream.

One Year Ago: Alabama White BBQ Sauce

Two Years Ago: Creamy Baja Avacado Pasta with Chili Lime Chicken

Three Years Ago: Taco (Tortilla Bowl) Salad