Blueberry Lemon Dump Cake Recipe

Byanna orden
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Introduction

This Blueberry Lemon Dump Cake is a wonderfully simple and delicious dessert that combines the sweet juiciness of blueberries with bright lemon flavor. Perfect for any occasion, it requires minimal prep and yields a moist, flavorful treat that everyone will love.

A close-up view of several square pieces of blueberry cake stacked on a white plate, each piece showing a golden-brown top with a slightly crumbly texture and scattered sugar crystals. The cake layers are light yellow with dark purple blueberries spread throughout, bursting and oozing juice. A few fresh blueberries are placed on top of the cake pieces, adding a fresh, glossy deep blue contrast. The background features a soft white marbled texture, subtly blurred to keep focus on the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups fresh blueberries
  • 1 lemon, zested and juiced
  • 1 box yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 1 cup water
  • 1/2 cup sugar

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: In a baking dish, spread the blueberries evenly.
  3. Step 3: Sprinkle the lemon zest and lemon juice over the blueberries.
  4. Step 4: In a bowl, mix the yellow cake mix with water and sugar until combined.
  5. Step 5: Pour the cake mixture evenly over the blueberries.
  6. Step 6: Drizzle the melted butter over the top of the cake mixture.
  7. Step 7: Bake for 45-50 minutes, or until the top is golden brown and the cake is set.
  8. Step 8: Allow the cake to cool slightly before serving.

Tips & Variations

  • For extra texture, add a handful of chopped nuts such as pecans or walnuts before baking.
  • Try swapping blueberries for other berries like raspberries or blackberries for a different flavor.
  • Use frozen blueberries if fresh are unavailable, just add a few extra minutes to the baking time.
  • Serving the cake warm with a scoop of vanilla ice cream makes it even more indulgent.

Storage

Store leftover blueberry lemon dump cake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 20-30 seconds before serving to enjoy the warmth and softness again.

How to Serve

The image shows several square pieces of blueberry cake on a white plate with a dark base. The cake has three layers: a golden-brown top layer with a slightly crispy texture and some sugar sprinkled on top, a middle layer filled with juicy, dark blue blueberries, and a soft, light yellow bottom layer. Some fresh blueberries are scattered on and around the cake pieces. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just thaw them slightly and drain excess juice if necessary. You may need to extend the baking time by a few minutes.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the yellow cake mix with a gluten-free version and ensure all other ingredients are gluten-free. The baking time and process remain the same.

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Blueberry Lemon Dump Cake Recipe

★★★★★

4.9 from 146 reviews
  • Author: anna
  • Total Time: 55-60 minutes
  • Yield: 8 servings 1x
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Description

This Blueberry Lemon Dump Cake is a quick and easy dessert that combines fresh blueberries with zesty lemon and a buttery cake topping. Perfect for a simple yet flavorful treat, it requires minimal prep and delivers a moist, golden-brown cake bursting with fruity brightness.

Ingredients

Scale

Fruits

  • 2 cups fresh blueberries
  • 1 lemon, zested and juiced

Cake Mixture

  • 1 box yellow cake mix
  • 1 cup water
  • 1/2 cup sugar

Topping

  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Arrange Blueberries: Spread the fresh blueberries evenly in the bottom of a baking dish to create a juicy fruit base.
  3. Add Lemon Flavor: Sprinkle the lemon zest and pour the lemon juice evenly over the blueberries to add a refreshing citrus note.
  4. Prepare Cake Mix: In a separate bowl, mix the yellow cake mix with water and sugar until thoroughly combined to form the cake batter.
  5. Pour Batter: Pour the prepared cake mixture evenly over the lemon-blueberry layer in the baking dish.
  6. Add Butter: Drizzle the melted unsalted butter evenly over the top of the cake batter to create a crisp, golden crust.
  7. Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes or until the top is golden brown and the cake is cooked through.
  8. Cool and Serve: Allow the cake to cool slightly before serving to let the flavors set and make it easier to slice.

Notes

  • Use fresh blueberries for best flavor, but frozen can be used if fresh are out of season.
  • You can substitute lemon zest and juice with lime for a different citrus twist.
  • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Blueberry Lemon Dump Cake, easy dessert, lemon cake, blueberry cake, simple cake recipe, dump cake recipe

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