Print Recipe
4.87 from 15 votes

Blueberry Lemon Dump Cake

This Blueberry Lemon Dump Cake is the best easy dessert recipe you will ever get your hands on. Fresh blueberries with pops of citrus and a rich, buttery topping--all baked up using only one dish. So simple and perfect with a scoop of ice cream!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 294kcal
Author: Lorie Yarro

Ingredients

  • 3 1/2 c blueberries
  • 2/3 c sugar
  • 1/2 c butter (plus 1-2 T more if needed)
  • 1 15.25 oz. cake mix (I used Betty Crocker super moist yellow)
  • 2 1/2 tsp lemon zest, separated

Instructions

  • Preheat oven to 350°F. 
  • In a greased 9x13 baking pan, toss together sugar, blueberries and 1 tsp lemon zest. Spread out evenly into the pan. 
  • Pour cake mix over top of the berries to cover completely. Sprinkle the other 1 1/2 teaspoon of lemon zest (can always use a bit more if desired!) over top of the cake mix and using a spoon or your fingers try to gently incorporate it into the cake mix.
  • Slice the butter thin, into about 1/4 in thick pieces and spread evenly all over the cake mix. Place in the oven and bake for about 45-55 minutes or until bubbly and to the desired brown color.
  • Remove and allow to cool. Serve warm with a big scoop of vanilla ice cream. Refrigerate leftovers for 2-3 days.

Nutrition

Calories: 294kcal | Carbohydrates: 53g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 382mg | Potassium: 53mg | Fiber: 2g | Sugar: 34g | Vitamin A: 260IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 1mg