Description
Indulge in the sweet and citrusy flavors of an easy-to-make Lemon Blueberry Dump Cake. This dessert, perfect for any occasion, resembles a cobbler and is best enjoyed warm with a scoop of vanilla ice cream. Its simplicity comes from a “dump” method, requiring no mixing and making it an incredibly easy yet delicious treat. The combination of blueberries and lemon offers a refreshing departure from traditional dump cake recipes.
Ingredients
Scale
- 5 cups Fresh Blueberries (4–6 cups)
- ¼ cup White Granulated Sugar
- ½ Lemon – juiced, approximately 1-1/2 tablespoons
- 1 tsp Vanilla Extract
- 1 box French Vanilla Cake Mix (Lemon or Yellow Cake Mix can also be used)
- ¼ tsp Ground Cinnamon
- ½ cup Butter – cold, diced
Instructions
- Preheat the oven to 350 °F. Grease a 9×13 baking dish.
- In a medium-sized mixing bowl, combine blueberries, sugar, vanilla, lemon juice, and cinnamon. Transfer to the prepared baking dish.
- Evenly spread the unbaked cake mix over the blueberry mixture.
- Distribute slices of butter across the top.
- Bake for 45 to 50 minutes, or until the topping is golden and the fruit is bubbly.
Notes
- For a twist, mix blueberries with raspberries, cherries, or strawberries.
- Add slivered almonds, crushed walnuts, or crushed pecans for extra crunch.
- Store leftovers in the refrigerator for up to 5 days. Freezing is also an option for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 282 kcal
- Sugar: 29g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg