Blueberry Lemon Dump Cake
This Blueberry Lemon Dump Cake is a summer delight! Bursting with fresh blueberries and zesty lemon, it's a simple, crowd-pleasing dessert!
Servings: 8 servings
Ingredients
- 6 cups fresh blueberries
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons lemon zest divided
- 1/2 cup butter (plus 1-2 tablespoons more if needed)
- 15.25 oz. cake mix (I used Betty Crocker Super Moist Yellow)
Instructions
- Step 1: Prepare the Blueberries. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the fresh blueberries, sugar, cornstarch, and 1 tablespoon of lemon zest. Gently toss until the blueberries are well-coated.
- Step 2: Layer the Blueberries. Pour the blueberry mixture into the bottom of a greased 9x13-inch baking dish, spreading it evenly.
- Step 3: Add the Cake Mix. Sprinkle the cake mix evenly over the blueberry layer without mixing it in.
- Step 4: Melt the Butter. Melt the 1/2 cup of butter and drizzle it evenly over the cake mix.
- Step 5: Bake to Perfection. Bake for about 45-55 minutes or until the top is golden brown and bubbly.
- Step 6: Cool and Serve. Let it cool for 10-15 minutes, then serve warm with ice cream or whipped cream!
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Baking spatula
- Measuring cups and spoons
- Oven mitts
Notes
- For a richer flavor, add an extra tablespoon of butter.
- This cake can be served warm or chilled, perfect for any season.
- Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to a week.