Lemon Blueberry Cream Dump Cake
Lemon Blueberry Cream Dump Cake is a delightful dessert that combines the refreshing zing of lemon with the sweetness of juicy blueberries. This easy-to-make cake requires minimal effort, making it perfect for any occasion—from casual family dinners to festive gatherings. With its vibrant colors and luscious flavor, this dessert will surely be a crowd-pleaser. Ready to indulge? Let’s dive into this recipe!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup fresh blueberries
- Zest of 2 lemons
- 8 oz cream cheese (softened)
- 1 cup sour cream
- 1 box vanilla cake mix (15.25 oz)
- ½ cup unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix cream cheese and sour cream until smooth. Gently fold in lemon zest and half of the blueberries.
- Spread the mixture evenly in the prepared baking dish.
- Sprinkle dry cake mix over the creamy layer without mixing.
- Drizzle melted butter on top and scatter remaining blueberries.
- Bake for 45-50 minutes until golden brown and bubbly around the edges.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 290
- Sugar: 18g
- Sodium: 440mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg