Description
This Blueberry Lemon Dump Cake is a delightful dessert that’s easy to make and bursting with fruity flavors. The combination of blueberries, lemon zest, and a buttery cake mix creates a delicious treat that’s perfect for any occasion.
Ingredients
Scale
For the Cake:
- 1 can (21 ounces) blueberry pie filling
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup sliced almonds (optional)
- whipped cream or vanilla ice cream for serving
Instructions
- Preheat Oven: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Layer Ingredients: Spread the blueberry pie filling evenly in the bottom of the dish, then scatter the fresh blueberries over the top. Sprinkle lemon zest and drizzle lemon juice over the berries.
- Add Cake Mix: Evenly spread the dry cake mix on top of the fruit layer without stirring.
- Drizzle Butter: Drizzle melted butter evenly over the cake mix, ensuring most of the surface is moistened. Sprinkle with sliced almonds if using.
- Bake: Bake for 40 to 45 minutes, until the top is golden brown and bubbly.
- Serve: Remove from oven and let cool slightly before serving warm with whipped cream or vanilla ice cream.
Notes
- For extra lemon flavor, use lemon cake mix instead of yellow.
- You can substitute other nuts such as pecans for the almonds, or leave them out entirely.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
