Lemon Blueberry Dump Cake
Lemon Blueberry Dump Cake is a delightful and effortless dessert that marries the vibrant tang of lemon with sweet, juicy blueberries. Perfect for any occasion, this cake features a cozy, gooey texture that will have your guests asking for seconds. With just a handful of ingredients and minimal prep time, you can whip up this scrumptious treat for summer picnics or cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups blueberries (fresh or frozen)
- 1/4 cup freshly squeezed lemon juice
- 1 box (15.25 oz) yellow cake mix (no pudding added)
- 1/2 cup unsalted butter (melted)
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine blueberries and lemon juice. Set aside.
- In another bowl, mix cake mix, melted butter, and eggs until just combined; lumps are fine.
- Pour half the batter into the prepared dish. Spread blueberry mixture over it, then dollop remaining batter on top.
- Bake for 35-40 minutes until golden brown and bubbly. Let cool slightly before serving.
Nutrition
- Serving Size: 1 piece (approximately 150g)
- Calories: 290
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg