Description
This Lemon Blueberry Dump Cake is a simple, luscious dessert combining fresh blueberries and zesty lemon with a moist lemon cake topping. It requires minimal prep and uses a “dump” method where all ingredients are assembled in one pan before baking to golden perfection. Perfect for a quick, fruity treat that’s bursting with fresh flavors.
Ingredients
Fruit Mixture
- 4 cups fresh blueberries
- 1 lemon, zested
- ½ cup sugar
Cake Topping
- 1 box lemon cake mix (about 15.25 oz)
- ¾ cup butter, thinly sliced
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Combine fruit and flavorings: Place the fresh blueberries into the prepared pan. Sprinkle evenly with the sugar and lemon zest to enhance the fruit’s natural sweetness and add zing.
- Add the cake mix: Carefully sprinkle the dry lemon cake mix evenly over the blueberry mixture, creating a uniform layer.
- Top with butter slices: Distribute the thinly sliced butter evenly over the surface of the cake mix, covering as much area as possible. This will create a rich, golden crust as it bakes.
- Bake the cake: Place the pan in the oven and bake for 25 to 30 minutes, or until the top is golden brown and crisp, and the fruit is bubbling underneath. Allow to cool slightly before serving.
Notes
- You can use frozen blueberries if fresh are not available; just thaw and drain excess liquid before assembling.
- For extra citrus flavor, add a tablespoon of lemon juice to the blueberry mixture.
- Serve warm with a scoop of vanilla ice cream or whipped cream for a decadent dessert.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
