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lemon blueberry dump cake

Lemon Blueberry Dump Cake

Charlotte Miller
A delightful and easy-to-make dessert combining the tartness of lemons with the sweetness of blueberries, requiring minimal effort and simple ingredients.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 320 kcal

Ingredients
  

Blueberries

  • 4 cups Fresh or frozen blueberries Do not thaw if using frozen

Cake Mix

  • 1 box Lemon cake mix Use your favorite brand, gluten-free optional

Butter

  • 3/4 cup Melted butter Salted or unsalted, fully melted for even distribution

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C).
  • Spread 4 cups of fresh or frozen blueberries evenly across the bottom of a 9x13 inch baking dish.
  • Sprinkle the dry lemon cake mix evenly over the blueberries.
  • Drizzle 3/4 cup melted butter evenly over the cake mix, ensuring no dry patches remain.

Baking

  • Bake for 45-55 minutes, or until the top is golden brown and the blueberries are bubbling.

Cooling and Serving

  • Remove from oven and let cool for 20-30 minutes before serving.
  • Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze individual portions for up to 2 months, wrapped tightly to prevent freezer burn.
  • Reheat refrigerated cake in the microwave for 30-45 seconds or in the oven at 350°F for 15-20 minutes.
  • Experiment with other berries like raspberries or blackberries, or try different cake mix flavors like vanilla or spice.
  • Add a pinch of cinnamon or lemon zest for extra flavor.
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