Description

This Blueberry Lemon Dump Cake combines juicy blueberries with bright lemon zest and a buttery golden cake topping for an easy, comforting dessert. Made in one pan with minimal prep, it’s perfect served warm with vanilla ice cream.

Ingredients

5–6 cups blueberries

1/2–2/3 cup sugar

1 tablespoon cornstarch

2 tablespoons lemon zest, divided

1/2 cup unsalted butter, sliced into thin pieces (plus 1–2 tablespoons more if needed)

1 (15.25 oz) yellow cake mix

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Instructions

Preheat the oven to 350°F and grease a 9×13-inch baking dish.
In the prepared pan, toss together the blueberries, sugar, cornstarch, and 1 tablespoon of the lemon zest until evenly combined.
Spread the blueberry mixture evenly across the bottom of the pan.
Sprinkle the dry cake mix evenly over the blueberries, covering them completely.
Scatter the remaining 1 tablespoon of lemon zest over the cake mix and gently work it into the dry mix with your fingers or a spoon.
Arrange the sliced butter evenly across the top, adding extra butter if needed to cover any dry areas.
Bake for 45 to 55 minutes, or until the blueberry filling is bubbling and the topping is golden brown.
Let cool slightly before serving warm, optionally with vanilla ice cream.
Refrigerate leftovers for up to 5 days.

Notes

Use frozen blueberries without thawing, adding a few extra minutes to the baking time if needed.

Swap the yellow cake mix for white or lemon cake mix for a different flavor.

Add extra lemon zest or a splash of lemon juice for more citrus flavor.

Mix in raspberries or blackberries for a mixed berry variation.

Top with chopped pecans or sliced almonds before baking for added texture.

Store refrigerated in an airtight container for 4-5 days or freeze for up to 3 months.

Reheat individual servings in the microwave for 20-30 seconds.

Serve warm with vanilla ice cream or whipped cream.

Nutrition

Serving Size: 1 serving
Calories: 310 kcal
Sugar: 28 g
Sodium: 340 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 30 mg