Blueberry Lemon Dump Cake
Blueberry Lemon Dump Cake is a quick and delightful dessert that combines the sweetness of fresh blueberries with the zesty brightness of lemon. This easy-to-make cake layers juicy berries, a buttery yellow cake mix, and a sprinkle of cinnamon sugar for a perfect golden-brown topping. Ideal for family gatherings or cozy nights in, serve it warm with vanilla ice cream or chilled on a hot day for a refreshing treat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh blueberries
- 1 tbsp lemon zest
- 1 box (15.25 oz) yellow cake mix
- 1 cup sour cream
- 1/2 cup melted butter
- 1/4 cup cinnamon sugar mixture (1/4 cup sugar + 1 tsp cinnamon)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Toss the blueberries with a sprinkle of flour in a bowl to prevent sinking.
- In another bowl, mix sour cream, lemon zest, and melted butter until smooth.
- Layer the blueberries in the baking dish, then pour the cake mix over them. Drizzle the wet mixture on top without stirring.
- Sprinkle the cinnamon sugar mixture over everything.
- Bake for 45-50 minutes until golden brown and bubbly around the edges. Cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg