Description
Lemon Blueberry Dump Cake is a simple yet delicious dessert that combines the zesty flavor of lemon with the sweetness of fresh blueberries. This no-fuss recipe requires just a few ingredients and minimal prep, making it perfect for those who want a comforting dessert without spending hours in the kitchen.
Ingredients
- 1 box lemon cake mix
- 2 cups fresh or frozen blueberries
- 1/2 cup unsalted butter, melted
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon cinnamon (optional)
Instructions
Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Spread the blueberries evenly in the bottom of the baking dish.
- Sprinkle the dry lemon cake mix over the blueberries, ensuring it’s spread evenly.
- Drizzle the melted butter over the top of the cake mix. It’s okay if the butter doesn’t cover every inch—it will melt and spread during baking.
- Pour lemon juice and lemon zest evenly over the top of the cake.
- Optionally, sprinkle a little cinnamon on top for added flavor.
- Bake for 40-45 minutes or until the top is golden brown and bubbly.
- Remove from the oven and let it cool slightly before serving.
Notes
- Feel free to try different fruits like strawberries, raspberries, or peaches in place of blueberries.
- For a crunchier texture, you can add chopped nuts like almonds or walnuts on top before baking.
- To make it dairy-free or vegan, substitute with a plant-based butter and ensure the cake mix is vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
