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
- 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
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.
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