Lemon Blueberry Dump Cake
Use fresh or frozen blueberries and a box of lemon cake mix to make lemon blueberry dump cake! It tastes just like a homemade cobbler. No mixing or additional bowls needed for this dump cake with blueberries.
Servings: 20 servings
Equipment
Ingredients
- 3 cups (480g) fresh or frozen blueberries do not thaw if frozen
- 2 Tbsp granulated sugar
- zest of 1 lemon
- 1 box lemon cake mix 15.25 oz (a gluten free lemon cake mix works great too!)
- 1 cup (226g) unsalted butter melted, 2 sticks
Instructions
- Preheat the oven to 350º F.
- Spray a 9x13 inch pan with non-stick cooking spray. Add 2 cups of blueberries to the bottom of the pan. Sprinkle the sugar and the lemon zest over the blueberries.3 cups (480g) fresh or frozen blueberries, 2 Tbsp granulated sugar, zest of 1 lemon
- Sprinkle the dry cake mix evenly over the blueberries.1 box lemon cake mix
- Drizzle the melted butter evenly over the dry cake. Add 1 cup of blueberries on top of the cake.1 cup (226g) unsalted butter, 3 cups (480g) fresh or frozen blueberries
- Bake for 45-48 minutes or until golden yellow.
- Allow the cake to sit for 10 minutes before serving. Serve warm or cold with ice cream if desired!
Notes
This recipe turned out great using a box of gluten free lemon cake mix too!
Nutrition
Calories: 193kcal | Carbohydrates: 26g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 190mg | Potassium: 32mg | Fiber: 1g | Sugar: 15g | Vitamin A: 294IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg