Blueberry Lemon Dump Cake
Blueberry Lemon Dump Cake is a delightful dessert that combines the sweet juiciness of blueberries with the bright zest of lemon, creating a mouthwatering treat perfect for any occasion. This easy-to-make cake requires minimal effort—just layer the ingredients in a baking dish and let the oven do all the work. Serve it warm with vanilla ice cream for an irresistible experience that will impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh or frozen blueberries
- Zest of 1 large lemon
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 3/4 cup water
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, toss the blueberries with lemon zest, then spread them evenly in the prepared dish.
- Sprinkle the dry cake mix evenly over the blueberries.
- Drizzle melted butter and then water over the top without mixing.
- Bake for 45-50 minutes until bubbly and golden brown. Let cool slightly before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 215
- Sugar: 16g
- Sodium: 221mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For a twist, substitute blueberries with strawberries or raspberries. Add a sprinkle of cinnamon for warmth or oats for extra texture. Store leftovers in an airtight container in the fridge for up to three days; reheat as needed.