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Blueberry Lemon Dump Cake Recipe

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4.2 from 8 reviews

This easy Blueberry Lemon Dump Cake combines fresh blueberries with bright lemon zest and a rich buttery topping, all baked in one dish for a simple yet delicious dessert. Perfectly moist and bursting with citrus flavors, it’s ideal to serve warm with a scoop of vanilla ice cream.

Ingredients

Fruit Mixture

  • 6 cups blueberries
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon zest (from 2 tablespoons, divided)

Topping

  • 1 15.25 oz box yellow cake mix (Betty Crocker Super Moist recommended)
  • 1/2 cup butter, sliced thin (plus 1-2 tablespoons more if needed)
  • 1 tablespoon lemon zest (remaining from the 2 tablespoons)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. Mix Blueberries: In the greased pan, gently toss together the blueberries, sugar, cornstarch, and 1 tablespoon of lemon zest until evenly combined. Spread this mixture evenly in the pan.
  3. Add Cake Mix and Lemon Zest: Pour the yellow cake mix evenly over the blueberry mixture, fully covering the berries. Sprinkle the remaining tablespoon of lemon zest over the cake mix. Gently fold the zest into the cake mix using a spoon or your fingers without mixing thoroughly.
  4. Arrange Butter: Slice the butter into approximately 1/4 inch thick pieces and evenly distribute them over the top of the cake mix to cover as much surface as possible. If some spots lack butter during baking, add a little more to ensure even browning and moisture.
  5. Bake: Place the pan in the oven and bake for 45-55 minutes, or until the top is bubbly and golden brown to your preferred color.
  6. Cool and Serve: Remove the cake from the oven and allow it to cool slightly. Serve warm, ideally with a big scoop of vanilla ice cream for the best experience.
  7. Storage: Refrigerate leftovers in an airtight container for up to 5 days, reheating if desired. The cake can be frozen for up to 3 months by cooling completely, covering tightly with plastic wrap or foil, and placing in a freezer-safe container.

Notes

  • Store leftovers in an airtight container in the refrigerator for 4-5 days; enjoy cold or warmed.
  • For freezing, cool completely, then tightly cover with plastic wrap or foil, place lid on container, and freeze for up to 3 months.
  • You can prepare the entire recipe in the same 9×13 pan by tossing berries and sugar first and layering ingredients on top.
  • When distributing butter, slice it thin and place close together to cover evenly; add more butter mid-bake if needed.
  • For a deeper cake, use a smaller pan and increase baking time slightly.
  • Bake to your preferred brownness—removing early for a lighter topping or longer for a crispier, darker crust.

Find it online: https://marthatasty.com/blueberry-lemon-dump-cake-recipe/