Blueberry Lemon Dump Cake
Blueberry Lemon Dump Cake is a scrumptious dessert that perfectly balances the sweetness of fresh blueberries with the zesty tang of lemon. This effortless recipe comes together in no time, making it an ideal choice for summer gatherings or cozy family dinners. With its golden crust and bubbling fruit, this cake is not only delicious but also visually stunning, making it a delightful centerpiece for any occasion.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh blueberries (or frozen)
- 1/4 cup freshly squeezed lemon juice
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with nonstick spray.
- In a mixing bowl, toss blueberries with lemon juice; spread evenly in the prepared baking dish.
- Sprinkle the dry cake mix over the blueberries without mixing.
- Drizzle melted butter evenly over the cake mix.
- Bake for 40-45 minutes until golden brown and bubbly.
- Serve warm, dusted with powdered sugar and topped with ice cream if desired.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg