Blueberry Lemon Dump Cake
This easy Blueberry Lemon Dump Cake is the best dessert recipe and made with only 5 ingredients! 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 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
- 6 c blueberries
- 2/3 c sugar
- 1 T cornstarch
- 2 T lemon zest, separated
- 1/2 c butter (plus 1-2 T more if needed)
- 1 15.25 oz. cake mix (I used Betty Crocker super moist yellow)
Preheat oven to 350°F.
In a greased 9x13 baking pan, toss together sugar, corn starch, blueberries and 1 tablespoon lemon zest. Spread out evenly into the pan.
Pour cake mix over top of the berries to cover completely. Sprinkle the other 1 tablespoon 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 up to 5 days.
- You can use the same pan for this entire recipe. Toss the berries, sugar, and lemon zest together in the pan and then layer everything right on top.
- When lining up the butter, you want to keep the butter close and spread it so that it will cover the entire pan. I found halfway that a few spots didn't have enough butter spread on them and so I just added more in the middle of baking. Another solve for this: cut your butter slightly thinner and leave less space between the edges. I had no problem adding a touch more here and there.
- Dump cakes are fairly thin (in height) but they are rich. Using a 9x13 pan works well but if you want your dump cake to be a bit deeper, use a slightly smaller pan--some casserole dishes that measure in quarts versus length can be another good option. You may just need to extend the time slightly.
- Bake this to the color brown that you prefer. If you like your crumble toppings on the lighter side, feel free to pull this out of the oven a bit early. And you can also leave it in a touch longer to get it nice and extra brown--my personal favorite.
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